Vegetables: Eggplant Parmesan

[1BATMAN]

[color=DarkGreen]Here is my recipe for EP:
Peel and slice two large or three small eggplants, 1/8 inch slices.
Salt the slices in layers on a large plate, sandwhich between another plate.
Place a heavy object(s) on the plate to press the eggplant for app. 4 hours.
Remove eggplant and rinse, dispose of bitter brown liquid that has accumulated.
(This procedure will remove the bitterness that is prevalent in many eggplant dishes.)
Beat 3 or 4 large eggs in a bowl, add salt and one cup of milk.
Bathe slices in mixture, liberally breadcrumb and fry till brown in olive oil.
Prepare a large pan with the bottom coated with olive oil. Heat oven to 400.
Layer eggplant slices in pan, add sauce, (I make my own), add grated mozarella, romano and parmesan cheese. Continue layering till within 1 inch of pan top.
Top off the pan with sauce and cheeses, cover with foil and bake for approximateley 45 minutes.[font=Comic Sans MS]