Baked Eggplant
- 1 eggplant
- salt
- eggs
- milk
- tomato sauce
- mozzarella, grated
- Peel and slice the eggplant.
- Lightly salt and stack the slices.
- Let stand for about 2 hours.
- Pour off the liquid and pat dry.
- Fry each slice until brown.
- Dip each slice in a mixture of egg and milk, 1 tablespoon of milk per egg.
- Fry each slice again.
- Spread tomato sauce on the bottom of a baking dish.
- Add a layer of eggplant slices, followed by mozzarella cheese.
- Repeat until all slices have been used.
- Bake in a 350°F oven for about 30 minutes.
- When done it should bubble around the edge.