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1
Cut, bread and fry the eggplant first.
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2
Peel the dark skin off the eggplant.
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3
Slice into medium slices slices (about 1/2 in thick) on the smaller side.
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4
Pour bread crumbs into a plate or into a dish for coating the eggplant patties.
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5
Beat 3 eggs for dipping into eggplant.
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6
Heat up oil in a large pan, enough to fry the eggplant.
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7
Dip eggplant into egg and coat it with egg thoroughly.
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8
Then coat it with bread crumbs.
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9
Put them on to a plate when finished until you have enough to fry in your frying pan.
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10
Place the eggplant in the frying pan if you think it is hot enough to fry properly.
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11
Keep it frying until both sides are brown.
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12
Make sure you flip eggplant over so all sides will brown.
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13
When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil.
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14
Preheat the oven to 350F (180C).
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15
After all the frying is done.
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16
Coat a pan with some oil (about a 9 inch square by 1 1/2 inch deep disposable aluminum pan).
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17
Pour a little bit tomato sauce on the bottom of the pan.
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18
Place a layer of the eggplant patties on top.
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19
Cover that with sauce and a little bit of mozzerella cheese.
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20
Place another layer on top of that, repeat.
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21
When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available.
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22
Cover the top of pan with foil.
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23
Place in the oven for 45 minutes.
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24
Stick fork in middle to see if it is hot all the way through.
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25
If not hot enough cook another 10 minutes.
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26
Leave it cooking with the foil off the top for the last 10 minutes of the cooking.
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27
Let it settle before serving for about 5 minutes.
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28
This taste good or better reheated.
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29
Can be reheated in Microwaveable dish.
