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1
First slice the eggplant into discs about 1/4-1/2 inch think (or 1cm which is .39 inches).
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2
Then crack the eggs into a bowl, add a splash of milk, and beat them.
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3
Line up two more bowls: one with flour and one with breadcrumbs.
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4
Then take the eggplant slices, drop them into the bowl of flour until covered, then into the bowl of egg, and finally into the breadcumbs.
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5
I do this whole process for each slice individually with a fork because it will make your hands really messy otherwise.
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6
Once you have breaded the eggplant, heat olive oil in a pan (cover the whole bottom) to medium heat.
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7
Once you can flick water on the pan and hear it sizzle, its hot enough.
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8
Then fry the eggplant briefly until the breading is slightly browned.
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9
Put the finished ones on a paper towel to dry them.
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10
Add more olive oil as needed to keep the pan covered.
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11
Once the eggplant is finished, put a bit of the sauce into a large baking dish (I use the biggest one I have, about 13), and spread it around to cover the bottom.
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12
Then layer the eggplant slices on top of each other in the pan.
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13
Pour the rest of the pasta sauce on top and spread around evenly.
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14
Then sprinkle cheese on top.
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15
Bake in the oven for 35 minutes at 350 degrees, and enjoy!
