Dip the sliced eggplant into the beaten eggs to coat. Transfer the egg-covered eggplant to a dish with the bread crumbs. Cover the eggplant completely and set aside. In this manner, bread all of the eggplant slices.
Heat the olive oil in a large pan and fry the breaded eggplant until browned on both sides. Set aside to drain once done.
Spread a thin layer of sauce in a baking dish. Layer with the eggplant, parmesan cheese, mozzarella, and then more sauce. Continue to use up all of the eggplant.
Bake in a pre-heated 350 degree oven for 30 minutes.