Actually, I did it my mom's way.
I have learned a lot about eggplant parmiggiano this week on the Slow Talk Food Message Board (for Premium Members only). There has been an informative and passionate discussion going on (also known as the Great ST Eggplant War).
It inspired me to make eggplant parmiggiano for dinner.
Slice two large eggplant (10 to 12 slices each). Wash and sprinkle with salt. Let drain in a colandar for 30 min. Heat olive oil in a heavy skillet. Dry eggplant slices thoroughly patting with paper towels. (My mom used to lay them out on the patio table to dry in the sun.)
Dredge eggplant slices in flour, dip in egg, then coat in breadcrumbs. Fry coated eggplant slices quickly in hot oil.
Drain on two layers of brown grocery bags.
I used a quart of sauce I had in the freezer. Put a thin coating of sauce in bottom of baking pan. Layer fried eggplant slices with sliced fresh mozarella, sauce, grated parmignano, chopped fresh basil. Repeat. (I made one for dinner, and one to freeze.)
Bake at 350 for 40 min. That's my pretty new baking dish from Orvieto!