Cafe by the River's White Castle Eggplant Casserole

32025 Highway 1,

White Castle Eggplant Casserole

2 medium eggplants
1 egg
1/2 cup milk
1 cup Italian breadcrumbs
3 cups tomato sauce or spaghetti sauce
1 lb shredded mozzarella cheese
1/4 cup parmesan cheese

Peel and slice eggplant 1/2 inch thick. Mix egg and milk together. Dip slices in mixture and coat well with breadcrumbs. Pan fry in small amount of oil until brown or Place on a foil-lined baking sheet and spray lightly with Pam. Bake until brown (30 minutes). Layer eggplant slices, cheeses and sauce in a 9 x 13 casserole dish. Repeat until all ingredients are used, ending with sauce. Bake at 400 degrees until hot and bubbly (about 20 to 25 minutes). Serve with spaghetti, or as a side dish.