Slice eggplant. I like it medium thick, about 1/2 inch. You may choose thicker.
Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
Beat 2 eggs. You may not need all four so beat more as you need them.
Add salt and pepper into eggs.
Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels.
Preheat oven to 400 degrees.
Put tomato sauce in bottom of baking dish.
Layer eggplant with sauce and mozzarella cheese. You can choose to make one layer, two layers or three layers.
Bake until to layer is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.