Easy Eggplant Parmigiana

• 2 large eggplants
• 1/2 to 1 c. bread crumbs
• 1/2 c. grated Romano
• 1 Tbsp. parsley
• 1 Tbsp. basil
• 1/2 tsp. black pepper
• 1 egg
• 1/4 c. milk
• salt (optional)
• 1 lb. Mozzarella cheese, grated
• your own favorite tomato sauce

1. Wash, peel and slice eggplants into 1/4-inch slices.
2. Mix egg and milk and set aside.
3. Mix all other ingredients.
4. Dip slices of eggplant into egg mixture, then into crumb mixture.
5. Lay flat on a greased cookie sheet and bake at 350u0b0 for 20 minutes.
6. Turn once. Spoon a little sauce on the bottom of a large casserole dish. Layer slices of eggplant, sauce and grated Mozzarella.
7. On top layer, sprinkle more sauce, Mozzarella and grated Romano cheese. Bake in a 350u0b0 oven for 30 or 40 minutes until bubbly.

eggplants, bread crumbs, romano, parsley, basil, black pepper, egg, milk, salt, mozzarella cheese, your own favorite tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52904 (may not work)