1. On waxed paper, place bread crumbs. Pour milk into pie plate. Dip eggplant in milk, then coat with bread crumbs.
2. In 10-inch skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant, a few slices at a time, until tender and browned on both sides; remove slices to plate as they brown, adding more oil as needed.
3. Pour off any remaining oil in skillet; wipe skillet clean. Spoon one-third of Italian cooking sauce into skillet; top with half of eggplant slices; sprinkle with half of cheese. Repeat, ending with sauce; over medium-high heat, heat to boiling. Reduce heat to low; cover; simmer 10 to 15 minutes, until sauce is hot.