Peel eggplant with a potato peeler and cut off each end. I remove the seeds, but you really don't have to.
I cut my eggplant in 1/4 inch or less rounds. My Grandmother would be appalled. She used to cut them vertically. She said they layered better that way. I feel that is too much trouble.Hey, what's wrong with a little short cut now and then. Pepper both sides lightly.
Meanwhile, in a 8 inch skillet place about 1/4 cup of canola oil and heat to high.
Place eggs in a shallow bowl. Beat them slightly. Spread the bread crumbs out on a piece of foil. Dip the eggplant pieces into the egg and roll them in the bread crumbs. When oil is hot, drop them in the oil and fry them until they are golden brown, turning once. You will have to fry them in batches. Watch them, they brown very quickly.
Next, spray an 8 inch by 8 inch glass baking dish with non-stick spray. Spread sauce lightly on bottom of baking dish. Layer eggplant over sauce. Spread more sauce over eggplant. Sprinkle enough Parmesan cheese over eggplant to cover all the way to the edges. Place slices of mozzarella cheese over Parmesan cheese. Then layer with eggplant, sauce, Parmesan cheese and mozzarella until you have used all of the eggplant. Top with sauce, mozzarella and Parmesan cheese.
Cover and cook in oven at 350° for 20 minutes. Remove cover and cook another 15 minutes. Remove from oven and let it sit for about 15 minutes or so before cutting.