Eggplant Parmesan

I'm not a huge fan of Italian food, it's not that I hate it or anything, I just tend to not go out of my way to make or eat it. Eggplant parmesan, however, is a different story, if it's made right, I'm there! I'm not going to lie to you though, making it right is a pain in the behind. If you're up to a little work though, this is a dish that's well worth it.

2 large eggplants, peeled and sliced 1/4" thick
4 eggs, beaten with 1/4 cup milk
all purpose flour
Italian breadcrumbs
oil for frying
1/2 cup freshly grated parmesan cheese
3 cups shredded mozzarella
spaghetti sauce (use homemade if you can)

Preheat oven to 350º. Preheat oil in deep fryer or deep frying pan to 350º.

Coat each slice of eggplant in flour, then dip in egg mixture and finally coat in breadcrumbs. Allow slices to sit for 10 minutes or so to set coating. Fry slices 4 or 5 at a time until golden brown on each side, about 3-4 minutes total. Remove eggplant to wire wrack set over paper towels.

Coat the bottom of a 13x9" baking dish with a thin layer of spaghetti sauce. Then layer in eggplant slices, 1/3 of the parmesan, some more sauce and 1/3 of the mozarella. Repeat layers 2 more times ending with Mozzarella. Bake at 350º for 40 minutes or until casserole is hot all the way through and cheese is slightly browned on top.