Eggplant Parmesan

2 large eggplants
olive oil
4 eggs
Italian style bread crumb
Homemade red sauce
2 packages whole milk mozzarella
1 container of grated parmesan cheese
13×9 inch lasagna pan
salt
pepper
onion powder

Peel eggplants and slice medium thickness. Scramble eggs in bowl and add salt, pepper, and onion powder. Fill frying pan ¼ with olive oil and heat to medium-high. Dip eggplant slice in egg mixture and then in bread crumb, completely covering it. Place eggplant in hot oil and cook until golden on both sides, approximately 1-2 minutes per side depending on heat. Remove eggplant slices and place on paper towels. Slice mozzarella thin. Cover bottom of pan with red sauce. Place eggplant slice on top of sauce. Place mozzarella slices on top of eggplant spread apart, usually 8 slices. Sprinkle a healthy amount of parmesan cheese on top. Repeat this step two more times. On top layer add extra cheese. Place pan in over for approximately 45 minutes at 325 degrees. Check top, remove when mozzarella is completely melted and a golden color/ when sizzling. Let cool for at least 5 minutes.