1 large eggplant (peeled)
1 32 ounce jar marinara sauce (any)
1slice eggplant into 1/2 inch slices.
2Dry eggplant on paper towels.
4place breadcrumbs into a dish.
6MIX well ricotta cheese and eggs.
7Place about 2 tblsp. cheese mixture into middle of one eggplant slice.
8Top with one other eggplant slice,like a sandwich.
9Dip the eggplant sandwich into the egg-milk mixture.
10now dip into the breadcrumbs.
11Place each "sandwich"into the hot oil,fry on each side until golden brown.
12DRAIN WELL ON PAPER TOWELS.
13You can eat these now,or:
14Place sandwiches into a casserole dish.
15Cover all the eggplant cakes with your favorite pasta sauce.
16Sprinkle with fresh grated Parmesan cheese.
Sprinkle lightly with garlic salt.
Bake at 350 degrees for about 30-35 minutes.
17I also like to top with mozzerella cheese and melt on top till golden brown on the top.
18I serve with a side of pasta and sauce