Amounts of all ingredients would depend on how many pieces of eggplant you are preparing.

Beat together the eggs, cheese, parsley, pepper, and garlic powder. Some people put the peeled,

sliced eggplant in a colander with a heavy object on top, so it can drain somewhat. It's been known to

be less tart, then. I don't do this any longer, because I found little or no difference in tartness.

Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they're

nicely coated. Fry each piece in olive oil until very brown on both sides. This is important. If the

eggplants are not thinly cut or if they're not browned enough, the taste of the entire dish is not right.

Both hands have to be working to get a good system going for this, and I use a medium to high flame.

At certain intervals, I stop and dump the oil, wash the pan, and begin with a clean pan. This makes a

big difference.

As the eggplant pieces are done, you can drain them on a paper towel and then place them in a baking

pan. When you have enough for one layer, coat the layer generously with tomato sauce. On top of that,

sprinkle grated mozzarella generously. Keep repeating layers. Make sure the sides of your pan get

some sauce, too. Now, I freeze this before baking. When I defrost it, I bake it as usual, and it's great.

But if you want to eat it now, bake it in a preheated 350 degree F until the cheese melts and the sauce

is bubbly.