1 large eggplant, about 8" long
1/2 cup milk
1 cup Italian bread crumbs
2-3 cups pasta sauce
8 ounces shredded Mozzarella cheese
1. Wash the eggplant then slice into 1/2" rounds. Pour the milk into a bowl and the bread crumbs on a plate. Lightly spray a baking sheet with cooking spray.
2. Take each round and dip into the milk then press into the bread crumbs, coating well, place on the baking sheet. Bake in a 375 degree F. oven for 25 minutes, turning halfway through the cooking time. In a 9 x 9 inch casserole dish, spoon a good layer of pasta sauce around the bottom.
3. Place half of the eggplant on top, spoon more sauce over each eggplant then top with half of the cheese. Place the remaining eggplant on top, top with more sauce and the last of the cheese. Bake uncovered for 35 minutes at 375 degrees F. Let sit 5 minutes before serving.