Preheat the oven to 350 degrees.

Wash, dry & slice the eggplant cross-wise in 1/2 inch sections. Set aside.

Crack the eggs in a shallow dish and beat them with w fork.

In another shallow dish, put in the flour.

In a third shallow dish, put in the bread crumbs and 1/4 cup of the Parmesan cheese. Stir them together.

Get out a large frying pan and lightly coat the bottom with coconut oil (or you can use olive oil). Put it on the stove over medium heat.

Now take each slice of eggplant, coat it in egg, then flour, and then the breadcrumb mixture and place it in the frying pan.

Cook the eggplant slices until each side is brown, approximately 5-7 minutes per side.

Get out a 9x13 baking dish (or you can use a cookie sheet with an edge), and coat it with olive oil or spray it with cooking spray.

In the baking dish, place a layer of the finished eggplant, then layer on top of that half of the pasta sauce and half of the cheese. Repeat layering the eggplant, sauce & cheese. Finish the top with the remaining Parmesan cheese.

Bake in the oven for 20 minutes until the cheese is bubbly & brown.

Enjoy!