Eggplant Parmesan

One of my favorite vegetarian dishes. This is such a rich, cheesy meal, with none of the bitterness of eggplant in the finished product. It's method is simialr to an earlier post I did for venison parmesan, with a slight change at the end. You'll want to use a block of mozzarella and the sauce you use should be tomato and basil. I've found that Barilla and Classico brands work best.
The first steps are simple. Peel and slice the eggplant and submerge the slices in cold water. This draws out all the bitterness quickly. Then whisk together about 4 eggs and 1/4 Cup of milk in one bowl. Place roughly a cup or 2 of seasoned breadcrumbs ( I cheat and use preseasoned store bought becuase it seems to hold up best and I'm lazy) I never know how much breadcrumbs I use because I keep adding to the bowl as I go.
Rinse the eggplant slices until the water runs clear and individually dip each in the egg mixture and the in the breadcrumbs -and now here's the important part- then dip the slices in the egg mixture and then breadcrumbs again. The double dipping is crucial.

Fry the slices in olive oil. Have enough oil in the pan to go halfway up the sides of the slices and watch for the slices to start turning brown before you flip them. Flip only once. Drain on paper towels.

Now assemble the slices in a 8x8 pan like they were quarters in a roll. Place a spoonful of sauce on each slice and a slab of cheese, then use another slice of eggplant to hold the cheese in place. When finished with the eggplant slices, pour the remaining sauce over the slices and dot with the remaining cheese. Place in a 350F oven for 35-45 minutes, until the sauce is bubbly.
I didn't get a finished product photo because soon after it was out fo the oven it was devoured.