Everyone has their own way to make eggplant parmesan, this is one way to try it. You’ll need a few nice size eggplant, peeled and thinly sliced (about 1/4 inch), flour, eggwash, and bread crumbs. Dip the slices into the flour, then egg, then bread crumbs (the flour keeps the breading from sliding off the eggplant). If you have a deep fryer, fry the eggplant until golden brown, remove and drain on paper towel. Baking the breaded eggplant in a preheated 350 degree oven for 5 min each side, is also an option. Place a layer of the finished eggplant on a cookie sheet, top with marinara or pasta sauce of your choice, and shredded mozzarella, then repeat with another layer of eggplant. Sprinkle the top with parmesan and basil and place in the already heated oven for about 5 min, or until the cheese is melted and golden brown. This can also be made casserole style, layering the eggplant, sauce and cheese in a 9×13 pan and baking for 35 min or until golden brown. Serve with a nice salad and garlic bread.