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Italian Eggplant Casserole

1 large eggplant
1/4 cup of milk
1 egg, beaten
1/2 cup of fine dry bread crumbs
1 teaspoon of salt
1/4 cup of shortening
1 can ( 8 ounces) of tomato paste
1 can ( 8 ounces) of spaghetti sauce
8 ounces of mozzarella cheese, thinly sliced
1/2 cup ( 2 ounces) of grated Parmesan cheese

Pare eggplant and cut into 1/4 inch slices.
Combine milk and egg. Also combine bread crumbs and salt.
Dip eggplant into milk mixture, then bread crumbs. Fry eggplant in shortening in a skillet. Drain on absorbent paper.
Combine tomato paste and spaghetti sauce.
Alternate layers of half the eggplant, half the sauce, and half the mozzarella cheese in a 2 quart casserole. Repeat layers. Sprinkle with Parmesan cheese.
Bake, covered at 350ºF. for 30 minutes or until heated through. 8 servings

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