Eggplant is one of our favorite foods and I make it often since it is fast and easy. First, you should determine the sex of the eggplant you plan to buy. I prefer to buy male eggplants since they have less seeds. I know, I know. You are wondering how to sex an eggplant and I shall share the secret here. First, send all the kiddies from the room. I'll wait.
To determine the sex of an eggplant, you will need to look at the bulbous end. Check out the "navel" there on the fat end. If the scar indentation is round, it is a female eggplant. If it is oblong, it is male. Since male eggplants have less seeds, always try to buy the manly veggie.
Wash and pat dry your male eggplant. Slice off the sexy end and then slice the eggplant into slices about 3/4 inch thick. Beat one extra large or two medium eggs in a bowl. Heat a skillet with about 1/4 inch of your favorite cooking oil. Canola oil or peanut oil works great. You can use Wesson or other vegetable oil if you must. Dip the eggplant slices in beaten egg, flip and coat both sides. Drop into your oiled frying pan at medium high heat. Salt and pepper the slices, turning them over to brown nicely both sides. Remove and repeat until all your eggplant is browned and ready to bake.
At this point, take your baking dish and add some spaghetti sauce to the bottom, smearing it around all over with your spoon. Not too much sauce but you want the eggplant to be sitting on a light layer of tomato sauce. You can make your special home-made sauce or even use canned spaghetti sauce, whatever floats yer boat. Place all the eggplant into the baking dish in a single layer and put a spoonful of your seasoned tomato sauce atop each slice. Sprinkle with parmesan, locatelli, romano or your fave spaghetti cheese combination, then top generously with grated mozzarella cheese as shown.
Place the pan or baking dish of eggplant into a heated over at about 375 for about 20 - 25 minutes. Since the eggplant is already cooked, you just need to heat everything through and have the cheese melt.
I will admit that I used to flour the eggplant and then dip it in eggs and flour again and add all these Italian herbs like my mother-in-law taught me but honestly, it is just as good fixed this way and it is fast and easy. W4D likes it served with stuffed pasta shells (as shown), a salad and some crusty Italian bread. Since I am such a perfect wife (and since I happen to adore eggplant), I gladly obilige. Mangia, mangia!