Makes 6 servings3-4 eggs 1 1/4 c grated Parmesan cheese, divided 2 c bread crumbs Olive oil for frying 2 large eggplants, peeled & sliced 1/2-inch thick Prepared marinara sauce 16 oz mozzarella, sliced 1. In a bowl, beat eggs with 1/4 c grated cheese. Place bread crumbs in a bowl or pie plate. 2. Heat 1/2 inch oil in skillet. One at a time, dip eggplant slices in egg mixture to coat, then in bread crumbs to coat. Lay on waxed paper. When oil is very hot, but not smoking, fry eggplant, working in batches, about 30 seconds per side till lightly browned. Remove to paper towels. 4. In a 9- by 13-inch baking pan, place layers of eggplant, marinara sauce, mozzarella and Parmesan until pan is full, ending with Parmesan. 5. Bake at 350 degrees 40-45 minutes, until heated through and cheese is melted.