Peel and Slice Eggplants ( I slice them when I am ready to fry them).
Dip each slice of Egg plant into an egg wash (couple of eggs mixed with 2 or 3 TBSP of water)
Place each slice in bowl of Italian bread crumbs and cover Eggplant completely.
Fry over medium to medium low heat until Eggplant is browned and tender.
Drain each slice on paper towels.
Layer in Casserole dish with Eggplant, sauce, mozzerella cheese and parmasean cheese.
Bake for about 30-45 min. in a 350 degree oven or until bubbly and hot.
Serve with a side of salad and bread.