2 large eggplants, 1 cup flour, 3 large eggs, 1.5 cups italian bread crumbs, cooking oil, tomato sauce or meat-less spaghetti sauce, grated parmesean cheese, red pepper flakes (opptional).
Preheat oven 350. Cut ends off eggplant then cut down the length of the eggplant to form 1 inch thick "steaks" ( I leave the skin on the eggplant for this helps to hold its shape and has the extra color). Dip eggplant in flour, then egg, then roll in bread crumbs. In large skillet over medium heat, heat the cooking oil till hot. Fry the eggplant till golden brown, about 3-4 minutes on each side. Place one peice of eggplant on a non stick baking sheet and spoon tomato sauce over the top. Sprinkle with cheese. Layer another peice on top of the other and top with tomato sauce. Bake at 350 for 10 minutes. Sprinkle tops with cheese and serve. Additions that can be made are red pepper flakes to the bread crumbs for a little heat ( my favorite). I also like to use meat-less spaghetti sauce instead of regular tomato sauce for the extra flavor. For a smaller meal, don't layer the eggplant and only bake for 6 minutes.