INSTRUCTIONS
1. Peel the eggplant and slice thin.
2. Combine eggs, salt, black pepper and milk, mixing well.
3. Dip eggplant slices into egg mixture and then into breadcrumbs and fry in hot oil to brown.
4. In saucepot, fry sliced garlic in hot oil till brown. Remove garlic. Add crushed tomatoes and puree to oil and simmer for about 1 hour.
5. In baking pan, start with sauce then add fried eggplant slices.
6. Sprinkle oregano, grated cheese and shredded mozzarella.
7. Cover with sauce and repeat eggplant and seasoning layers.
8. Bake at 350 degrees in oven for approximately 45 minutes.
9. You may need to sprinkle a little water to loosen the sauce if it is too thick.
[Variation]
10. This recipe may also be used with sliced zucchini.
