For Christine :) 

• 2 Medium-Sized Eggplants (Larger eggplants tend to have more seeds). 
• 1 to 2 jars of Garlic-Flavored Sauce (making your own is fantastic, but I think the “Victoria” brand works just as well) 
• Italian Style Breadcrumbs 
• Extra Virgin Olive Oil (my favorite brand is Bertolli) 
• 1 Egg
• 1.5 Cups Milk
• Mozzarella
• Parmesan Cheese 

Prep oven for bake at 350 degrees. Peel and cut eggplants into 3/4 inch “disks.” Beat egg and milk in a small bowl and prepare breadcrumbs in a platter with a lip to avoid too much of a mess. 

Dip eggplant pieces into milk mixture, then coat in bread crumbs. Prepare pan with 2 tablespoons of olive oil, or enough to coat the pan. Fry eggplant pieces so that a fork easily punctures each side on medium heat. Continue to add oil as needed so that eggplant pieces are fully saturated. Cool slices on a plate covered with a paper towel.

Prepare baking pan with a small layer (1-2 tablespoons) of sauce. Layer with slices of eggplant. Grate parmesan cheese in an even layer. Place additional sauce on bottom layer followed by layer of mozzarella cheese. Continue layering pattern to fill up the pan. 

Bake at 350 for 30-45 minutes.