• salt	to taste
• vegetable oil	for frying
• milk	1/4 cup
• eggs	2
• Black pepper	to taste
• garlic powder	to taste
• onion powder	to taste
• eggplant	1 large
• bread crumbs	1/2 cup
• pasta sauce	1 jar (25 ounce)
• shredded mozzarella cheese	16 ounces
• shredded Swiss cheese	10 ounces
• Parmesan cheese	grated 1/2 cup
• Romano cheese	grated 1/4 cup

1. Preheat oven to 385F. Beat eggs and combine with milk, garlic powder, onion powder, salt and pepper in shallow dish. Cut eggplant into 1/2-inch-thick slices. Dip eggplant slices into egg mixture; coat in bread crumbs.

2. Add enough oil to large skillet to cover bottom by 1/4 inch. Heat over medium-high heat. Brown eggplant in batches on both sides; drain on paper towels.

3. Cover bottom of 13x9-inch baking dish with 3 tablespoon pasta sauce. Layer half of eggplant, half of mozzarella cheese, half of Swiss cheese and half of remaining sauce in dish. Repeat layers. Sprinkle with Parmesan and Romano cheese.

4. Bake 30 minutes or until heated through and cheese melted.

Sandwiches with cheese and garlic

Mashroom and Herb Crostini

Рулет "Тирамису"

Pan Bread

Sponge apple pie

Eggplant Parmigiana