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["Preheat oven 350.", "You can peel the eggplants or not and cut into 1/4"" thick slices.", "You are aiming for 6 thin layers in the pan.", "Beat the eggs in a good sized bowl, a bit shallow if possible for dipping.", "In another similar bowl mix the breadcrumbs with the 2 tablespoons grated parmesan and the black pepper.", "Dip the eggplant slices into the egg and then crumbs and shallow fry in the oil until golden.", "Do not crowd the pan and I usually have 2 pans going.", "Drain on paper towels as going.", "Place 1/2 cup of sauce in the 9x13 pan which you have sprayed for easier clean up.", "Spread the sauce and top with a layer of eggplant.", "Top the eggplant with 1 cup of sauce, 4 slices of provelone cut in half and 1/6 of the mozarella and a good sprinkle of the parmesan.", "Repeat layering of eggplant, sauce and cheese ending with sauce and cheeses.", "Each time I make this I jig with the sauce and cheese amounts as I always do it from my head.", "Please use the amounts that suit you.", "The parmesan was the only cheese difficult to give an exact measure on as I always just use a healthy or heavy sprinkle.", "Bake until hot, bubbly and golden brown; 35-45 minutes or so.", "Let stand 15 minutes before cutting.", "I have given 8 servings as it is very rich and when served with salad and a starch huge portions aren't needed.", "I have seen this even go to 10 servings.", "Freezes extremely well as you would any casserole.", "Thaw at room temperature and reheat in oven or microwave."]
