Eggplant Parmesan

You'll Need:
1 medium eggplant, washed and cut into 1/2 inch round slices
1 egg
1/2 cup milk
1 cup flour
1 cup panko bread crumbs
1/4 cup grated parm. cheese
1/4 tsp salt
1/4 tsp oregano
1 can spaghetti sauce
2 cups peanut oil or other cooking oil
1 box thin spaghetti noodles (or your favorite pasta)

Directions:
After slicing the eggplant into 1/2 inch rounds toss in flour. In a medium bowl scramble the egg and add milk to it. Mix. In a separate bowl mix the bread crumbs, parm cheese, oregano, salt. Dip rounds in the egg mixture, then coat with the bread crumb mixture. Pan fry in the oil on low setting until lightly browned. In a separate pan heat water to boiling and cook pasta according to package. Drain. Layer eggplant slices on top of pasta once fried and top with heated spaghetti sauce.