Eggplant Parmesan Napoleons

1 large eggplant
1 jar of tomato sauce
1 small container of whole milk ricotta cheese
1 cup of shredded parmesan cheese
1 cup of breadcrumbs
4 eggs
2 cups of flour
salt, pepper, garlic and onion powders
add any of your favorite Italian seasonings, like dried basil leaves

-place eggs, flour, and breadcrumbs in 3 separate bowls
-whisk your eggs, seasoning with salt and pepper
-dredge your 1" slices of eggplant in flour, then egg, then breadcrumbs
-brown in 1/2" deep hot vegetable oil in a skillet
-let sit on a napkin to absorb any extra oil
-mix ricotta with salt and pepper, add 1/4 cup of parmesan cheese, mix well

-in a baking dish, layer the eggplant and other ingredients like a lasagna:
first, a layer of sauce on the bottom, followed by eggplant, then a layer of the ricotta mixture, another layer of sauce, a sprinkle of parmesan, then eggplant, ricotta, sauce, and so on. Finish with a layer of ricotta and a sprinkle of parmesan.
-bake: 350 for 15 minutes or until the cheese is golden atop.
-slice carefully into squares- it plates beautifully, and makes plenty!
-Can be frozen and enjoyed anytime!

I found an eggplant parmesan recipe online and added a "napoleon" twist- and cut corners to cut costs!