| 1 | You are going to cut, bread and fry the eggplant first. |
| 2 | Peel the dark skin off the eggplant. |
| 3 | Slice into medium slices slices (about ?in thick) on the smaller side. |
| 4 | Pour flavored bread crumbs into a plate or into a dish for coating the eggplant patties. |
| 5 | . |
| 6 | Beat 3 eggs for dipping into eggplant. |
| 7 | Heat up oil in a large pan, enough to fry the eggplant. |
| 8 | Dip eggplant into egg and coat it with egg thoroughly. |
| 9 | Then coat it with bread crumbs. |
| 10 | Put them on to a plate when finished till you have enough to fry in your frying pan. |
| 11 | Place the eggplant in the frying pan if you think it is hot enough to fry properly. |
| 12 | Keep it frying till both sides are brown. |
| 13 | Make sure you flip eggplant over so all sides will brown. |
| 14 | When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. |
| 15 | Pre heat the oven to 350°F. |
| 16 | After all the frying is done. |
| 17 | Coat a pan with some oil (about a 9in square by 1 ?in deep disposable aluminum pan). |
| 18 | Pour a little bit tomato sauce on the bottom of the pan. |
| 19 | Place a layer of the eggplant patties on top. |
| 20 | Cover that with sauce and a little bit of mozzerella cheese. |
| 21 | Place another layer on top of that, repeat. |
| 22 | When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available. |
| 23 | Cover the top of pan with foil. |
| 24 | Place in the oven for 45 minutes. |
| 25 | Stick fork in middle to see if it is hot all the way through. |
| 26 | If not hot enough cook another 10 minutes. |
| 27 | Leave it cooking with the foil off the top for the last 10 minutes of the cooking. |
| 28 | Let it settle before serving for about 5 minutes. |
| 29 | This taste good or better reheated. |
| 30 | Can be reheated in microwaveable dish. |
