The night before peel and slice eggplant lenght wise and sprinkle with a little salt put 3 slices on a plate cover with one paper towel. Continue until all the egg plant is under the paper towel .
place in the refrigerator overnight
heat a small amount of peanut oil in a skillet about 1/4 in thick
Mix together bread crumbs and 1/2 C parmesan cheese on a plate. On another plate mix salt and pepper and flour together. in a bowl mix eggs with a 1/4 C water
Begin - dip eggplant in flour , then egg, then bread crumbs shake off any extra and place in the hot oil place about 3 slices at a time, turn when brown and place on a cookie sheet that is lined with paper towels. repeat process.. then change oil let heat and repeat process do this until all eggplant has been cooked. Doing it this way is much less oily..
When finished frying put a layer of pasta sauce on the bottom of a casserole dish put one layer of eggpant, one layer of sauce and sprinkle with parmesan continue process until all eggplant gone..
add one more layer of sauce and parmesan, then sprinkle Mozzerrella cheese on top.
Preheat oven at 375 degrees and cook for 40 minutes take out of oven and let stand for 10 minutes. Cut and serve