Italian Eggplant

Directions

1. 1
   Peel eggplant and cut lengthwise into 1/8-inch thick slices; sprinkle with salt.
2. 2
   Place eggplant in single layers between pieces of paper towel and let stand for 40 minutes.
3. 3
   Press to remove moisture.
4. 4
   Combine egg, milk and 2 teaspoons oil; mix well. Add flour and 1/8 teaspoon salt, beating until smooth.
5. 5
   Dip eggplant in batter and brown on both sides in hot oil.
6. 6
   Drain on paper towels.
7. 7
   Combine cheese, parsley and pepper and mix well. Pour 1/2 cup Italian sauce on bottom of casserole dish.
8. 8
   Layer eggplant, some cheese mixture and repeat layers, finishing with sauce.
9. 9
   Bake, covered, for 30 minutes at 375°.