First, cut the eggplant in 'rounds' and let them sit for an hour to 'bleed' out the water on a tray. Then, in a bowl beat the eggs and set aside. Dip each eggplant piece in the eggs then bread crumbs. In a frying pan, heat up oil and fry each piece until each side is browned. In a casserole dish, layer eggplant, sauce and cheeses and cook for 30 minutes at 350. Enjoy!