Italian Eggplant

Peel eggplant and cut lengthwise into 1/8-inch thick slices; sprinkle with salt.

Place eggplant in single layers between pieces of paper towel and let stand for 40 minutes.

Press to remove moisture.

Combine egg, milk and 2 teaspoons oil; mix well. Add flour and 1/8 teaspoon salt, beating until smooth.

Dip eggplant in batter and brown on both sides in hot oil.

Drain on paper towels.

Combine cheese, parsley and pepper and mix well. Pour 1/2 cup Italian sauce on bottom of casserole dish.

Layer eggplant, some cheese mixture and repeat layers, finishing with sauce.

Bake, covered, for 30 minutes at 375°.