Preheat over to 350 degrees.
Peel and slice eggplant into 1/4' - 1/2" slices. Do your best to make slices consistent in width so they cook evenly in the oven. Don't make them too thick or they won't fry (and soften up) well throughout the slice.
Scramble two eggs in a small bowl. Pour breadcrumbs into another small bowl. Set these next to the stove . They will be the eggwash and breading station for the eggplant just prior to putting the eggplant slices on the stove for frying.
Heat about 3 tbsp olive oil on medium heat in a skillet.
Coat the first eggplant slice in egg and then cover in breadcrumbs. Place in olive oil on the skillet / pan. Continue with each slice until the pan is full.
When first side of eggplant is golden brown, flip and cook the second side. Continue with each slice. Each slice typically cooks for 2-3 minutes on each side. Add olive oil to the pan as needed. Eggplant slices absorb the oil to soften, so you'll need to occasionally add more olive oil as you cook.
Once cooked, remove eggplant slices from pan and place on a paper towel (on a plate) until all slices are cooked.
In a 9" x 13" casserole dish, add a layer of sauce to the bottom of the dish. Then add a layer of eggplant slices, a layer of shredded cheese, and about a 1/2 tsp of each of the seasonings.
Continue layering step above until all eggplant is used up (generally about three layers). Add a layer of sauce and another layer of cheese on top.
Bake for 20-30 minutes, until everything is hot and sauce is bubbling.
We often make this recipe and freeze it or split the ingredients into two smaller pans and freeze one for later.
This is a great recipe to use up extra ingredients in your fridge. Measurements for many of the ingredients can vary depending on what you have available and personal preference. I suggest using the given measurements as a starting point, but you can modify the recipe for your own tastes as desired.
Some modifications examples: