(My favorite meal.)
Slice 2 long, skinny eggplants (with dimple in bottom) 1/4″ thick.
Dip slices in eggs & then in Italian-style bread crumbs.
Drizzle a couple turns of olive oil in a skillet over med-high heat. Fry eggplant in batches until golden brown. Continue to add olive oil as needed.
In a 9 x 13 baking dish layer: tomato sauce–eggplant–sauce–mozzarella cheese.
Top with mozzarella & parmesan cheese.
Bake at 350-375 about 20-30 minutes if the fried eggplants & sauce are still warm, longer if not.