Eggplant Parmesan

After reading through a few recipes I found online for eggplant parmesan, I took the pieces of each one I liked and put them together to get this.

2 eggplants
Tomato sauce (I used Ragu spaghetti sauce, b/c it's basically a plain seasoned tomato sauce -- I first put over heat to reduce it a bit before using it)
Mozzarella cheese (1 of those blocks from the store was the perfect size -- sliced thinly)
Parmesan cheese (grate enough to put a nice thick layer over the top)
2 eggs
4 tablespoons milk
Italian breadcrumbs
Flour
Olive oil

Pre-heat oven to 400 degrees.
Clean eggplants, peel, then slice into 1/2 inch slices. (I peel them because I do not like the texture of the skin)
Mix eggs and milk
Grease a cookie sheet w/ olive oil
Dredge eggplant slices in flour, then in egg mixture, and lastly in breadcrumbs
Put coated slices on cookie sheet, then drizzle with olive oil
Put in oven for 15 min. check, and flip when bottom side is browned
Leave in oven for another 15 minutes (until other side is browned)
In a 9x13 baking pan, put a layer of eggplant, some sauce, then a layer of mozzarella cheese. (repeat layering until run out of eggplant)
On top, put a layer of the grated parmesan
Bake for ~ 20 min (until cheese on top starts to brown)
Serve hot.

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