Directions

1. Slice the eggplant into slices that are about 1/8”-1/4” thick.
   
2. Set up two bowls or trays side by side. In one bowl, crack the 3 eggs and whisk until well blended. Fill the other bowl with the bread crumbs.
3. Using a pair of metal tongs, pick up each slice of eggplant and dip it in the egg first, and then roll each side in the bread crumbs. Then place into a frying pan filled with olive oil over med-high heat.
   
4. Cook on each side until lightly brown and then place side by side in a baking pan.
   
5. After the bottom of the pan is covered, pour a layer of the tomato sauce over the eggplant.
   
6. Lay a layer of mozzarella slices over the tomato sauce. Repeat the layers with eggplant, followed by tomato sauce and then cheese. Place in a 350 degree oven and bake for 30 minutes.
   
7. While it is baking, bring a large pot of salted water to a rolling boil. Add the spaghetti to the boiling water and cook according to the package directions, approximately 6 to 9 minutes.
   
8. Remove the dish from the oven when the cheese is melted and the sauce is bubbling.
   
9. Let sit for 5 minutes to cool slightly and then serve over the pasta.