Due to how this is assembled and how many eggplants you use, this can be made in various thicknesses so I state this as 6 to 12 servings. For 6 servings, estimate the eggplant stacks as 3-4 layers and 1 stack as a serving. For 12 servings, figure 5-6 layers and each stack cut in half before serving.

Peel the eggplant and slice about 1/4 inch or slightly thicker.

Add the flour to a shallow dish and season with salt and pepper as desired. In another shallow dish add the eggs and beat them with a fork.

Heat about 1/2 inch of oil in a pan on medium heat. When the oil is hot, coat a slice of eggplant in flour then coat in egg, and place in the hot oil.

Repeat to fill the pan in a single layer. Cook the eggplant in batches until golden brown on both sides. Drain on paper towels. Repeat until all the slices are cooked.

Heat your oven to 180 C (350 F), get out a 9x13 baking dish.

Using the browned eggplant slices, add a layer of slices to the bottom of the 9x13 baking dish.

Add a slice of cheese to each slice of eggplant.

Add another layer of eggplant, then another layer of cheese, and top with another layer of eggplant. Goal is stacks of 3 layers of eggplant with cheese in between the layers. I sliced 3 eggplants so I made the stacks with 4 layers.

Cover each stack with pasta sauce.

Top each stack with the shredded cheese, top with Parmesan cheese as desired, then sprinkle on some Italian seasoning as desired.

Bake for 30 minutes or until hot and bubbly.

Serve as a light main dish with a salad, or as a side with a main of your choice. Enjoy.