EGGPLANT PARMESAN INGREDIENTS: 4 medium sized eggplants sliced 1/4 to 1/2 inch thick Sliced Mozzarella cheese (grated melts and blends in better) 1/2 cup grated Parmigiano Reggiano cheese 1 can (28 oz.) red tomato sauce or home made 3 cups seasoned bread crumbs 3 eggs, well beaten 2 cups whole milk Extra Virgin Olive Oil Canola oil for frying or oil of your choice Salt (to taste) Fresh ground black pepper (to taste) 1 tablespoon Italian seasoning Remove skin from eggplants using a potato peeler and cut across the grain into 1/4 to 1/2 inch thick slices.  Soak sliced eggplant in cold water for a minimum of 4 hours.  Keep eggplant slices submerged to keep color using a heavy dinner plate and a weight on top.  Pat dry eggplant and soak in milk and egg mixture and coat evenly with bread crumbs seasoned with salt and fresh ground black pepper and Italian seasoning.  Fry eggplant slices in hot oil until golden brown and place on paper towels to absorb any cooking oil.  Coat a 9 x 13 inch Pyrex oven proof casserole dish with non-stick spray and add a layer of eggplant slices in the casserole dish.  Drizzle a small amount of olive oil over each eggplant slice.  Add a layer of tomato sauce and lay sliced Mozzarella cheese on top of the tomato sauce.  Sprinkle grated Parmigiano Reggiano cheese over entire level and salt and fresh ground black pepper to taste.  Keep adding layers as above until you get your desired thickness.  Bake in a 350 degree oven for 30 to 45 minutes.  Serve with fresh home made garlic bread. Above recipe from Scott McFaulds of Monroe, NC January 2009.