Eggplant Parmesan

Serves 4

Ingredients
3 Medium sized eggplants
3 Eggs
Breadcrumbs seasoned with salt, pepper, paprika and garlic powder
Flour (1 to 2 cups)

Sauce
Same sauce as lasagna.  I used 4 times each ingredient for this recipe.

Cheese
2 to 3 cups of Mozzarella
1/2 cup of Parmesan 

Directions
Skin and slice your eggplant into 1/3 inch thick coins.

Then set up a station as shown below.  In the first bowl is the flour, then egg and lastly the bread crumb.  Each piece of eggplant should be submerged in each of these bowls.  First, flour.  Then, egg,  Lastly, breadcrumb.

Then, place the pieces of eggplant in a skillet on medium high with enough oil to keep the eggplant from touching the bottom of the pan.  Cook each piece until golden brown. 

Once all of the eggplant is cooked, stack the eggplant in a casserole dish lasagna style: Layer eggplant, layer sauce, layer eggplant, layer cheese (both cheeses)

Lastly, place in an over until the cheese is all melted and the top is brown.