Eggplant Parmesan

1 med eggplant, sliced thick
Dip in flour, then in 2 eggs, 1/2 c. milk (beaten)
Then roll in italian bread crumbs.

Saute in olive oil until browned.
Arrange in baking dish.
Top with slice of mozzarella.
Then top with oversized spoonful of spagetti sauce (Ragu, Prego)
to cover.
Sprinkle w/ fresh grated parmesan cheese.

Bake 400 deg 15 min.