Wash eggplant and trim off ends. Slice into ¼ inch thick slices, approximately 12 slices should come out of a standard sized eggplant.

Measure flour and bread crumbs into separate bowls. Measure egg wash ingredients (egg and milk) into a bowl and whisk together.

Coat eggplant slice completely in flour.

Next, coat the flour covered slice in egg wash mixture.

Coat with breadcrumbs until completely covered and place on a plate to the side. Repeat steps until all of the eggplant slices have been coated.

Heat olive oil in a large skillet over medium heat. Working in stages fry eggplant until both sides are golden brown, approximately 3-4 minutes per side. Repeat until all eggplant slices have been fried.

Place in a casserole dish or baking sheet. Cover with tomato sauce and fresh mozzarella. Bake at 375 for 20-25 minutes until the cheese is melted and the eggplant is tender.

Serve with a extra marinara sauce on the side and a bed of pasta noodles.