Cut top off eggplant, peel/slice lengthwise about 1/4” wide

layout the eggplant and salt on both sides (minimum 1 hour)

Set up breading station, place flour in 1 bowl, combine breadcrumbs and parmesan cheese in another, beaten eggs, milk, salt and pepper (to taste) in third.

Place oil in fryer and set temp to 350 degrees (just past med heat on stovetop)

Rinse eggplant slices and pat dry

Begin breading, placing slices in flour, then eggwash, then breadcrumb mixture (this process can be done all at once or on the go while frying breaded pieces)

Deep fry breaded eggplant until golden brown on both sides, as eggplant comes out of fryer, lay in square casserole that has been coated with sauce on the bottom. Once in casserole, cover in sauce (or dip in bowl of sauce 1st) then sprinkle Parmesan cheese and cover in mozzarella.

Repeat until all eggplant is gone, using the bricklaying method, placing first level up and down, and the next level side to side etc. Bake in 350 degree oven for 25-30 minutes or until top level of cheese is golden and bubbling.