Dani's Easy Eggplant Parm

I made this recipe from the least amount of ingredients possible! It's so easy, and even people who don't like eggplant love it!

2 eggs, beaten with 2 Tbsp Milk
1 cup seasoned breadcrumbs
1 large eggplant
Extra Virgin Olive Oil
1 jar tomato sauce
Parmesan cheese (for topping)

-Slice the eggplant into 1/2" to 3/4" thick slices
-Heat up about 1/4" of oil in a saucepan. You'll know it's hot enough when you add a drop of water, and it sizzles really loud.
-Put the breadcrumbs onto a plate next to the bowl with eggs in it
-Dip a slice of eggplant into the egg - make sure it is well-covered!
-Drip the excess egg off, and coat both sides of the eggplant in breadcrumbs, and put in the pan
-When the eggplant is golden brown, flip it over, then when both sides are fully cooked, place on a plate with paper towels to absorb excess oil
-Repeat until all the eggplant is fried.
-Add to a large cake pan, and cover with sauce
-Sprinkle with parmesan cheese, and pop in the oven at 350 degrees for about 15 minutes. Enjoy!

*TIPS*
-you can add shredded mozzarella on the top and/or between layers of eggplant when you bake it
-it goes great over any kind of pasta!