You will need 3 separate bowls. One for Flour. One for the egg wash (combine the eggs and milk and whisk together). One for Breadcrumbs.

Wash the outside of the eggplant and leaving the skin on, slice it as thin as possible; no larger than ¼". Dip the eggplant rounds first into flour, then egg mixture, then into the breadcrumbs.

Heat approximately 1-2" of oil over medium heat in a large non-stick frying pan. Gradually fry eggplant until it is browned on both sides. Drain the eggplant on either paper towels or brown paper bags to remove as much excess grease as possible.

In a large oven safe baking dish (13x9), coat the bottom with a thin layer of the marinara sauce. Next, add the fried eggplant, top with sauce and cover with some of the shredded cheese. Repeat layering until all of the eggplant is gone; usually 2-3 layers. (You should have some excess sauce left.)

Place the casserole dish in the oven and bake at 350°F for approximately 30 minutes or until cheese is bubbling and lightly browned.

In a medium saucepan, heat oil over medium heat and add garlic, basil and parsley.

Sauté until garlic starts to get lightly browned; then add crushed tomatoes, tomato paste, cheese and water. Let simmer for 1 hour; stirring occasionally. Makes 7 cups.