I make eggplant parm. I thinly slive my eggplant, dip it into a beaten egg or eggs, depending on how much you're making, then I dip it into a breadcrumb mixture (I add grated cheese, parsley and a little pepper). Then I fry it until they turn golden brown but be careful not to burn them.
Then I take mozzarella and shred it and I start to layer my eggplant (the same way you'd layer lasagna). Lay some eggplant down in a dish, pour some homemade sauce over them, sprinkle some grated cheese and then mozzarella and repeat until you've used up all the eggplant.
When I make this for myself, I omit the cheese and egg (I don't eat meat).
