Awesome Eggplant Parmesean Casserole

DIRECTIONS

• Remove top and bottom of eggplant.
• Slice eggplant lengthwise into 3/4 inch slices.
• Spread slices onto large platter and salt and pepper both sides.
• In a pie plate crack all eggs and add milk and some salt and pepper.
• Beat well and set aside.
• In another pie plate combine both panko and regular breadcrumbs, mixing well to combine.
• Put about a half inch of oil into large skillet and turn onto medium heat until a wooden spoons tip inserted in oil buubles.
• Dip eggplant slices into egg mixture coating both sides well, allowing excess to drain off.
• Drredge immediately into breadcrumbs, pressing well so it adheres well.
• Fry immediately in small batches so to not overcrowd skillet.
• When crispy on both sides remove from skillet to paper towel lined platter to drain excess oil.
• Preheat oven to 350 degrees.
• Continue frying eggplants until all are done.
• In 13x9 inch glass casserole place 1/3 of sauce.
• Place a single layer of eggplant onto sauce.
• Place another 1/3 sauce over slices.
• Put 1/2 of mozzarella on this layer.
• Repeat by another layer of eggplant, sauce, and all of remaining cheeses, ending with parmesean.
• Bake in oven for 30 to 45 minutes until all cheese is melted and sauce is bubbling.
• Let cool briefly and enjoy.