Eggplant Parmesan

I had an eggplant leftover from my lasagna last week, so I attempted good ole' eggplant parmesan. Shockingly, I have never made it before. I got a few tips from my friend Julie, and just made it without any recipe, almost as if I was making chicken parmesan. I'll glady take any more tips to improve this delicious meal!

Ingredients:
1 large eggplant
bread crumbs
egg
olive oil
garlic
salt & pepper
mozzarella cheese

Directions:
Peel eggplant (I hate the skin, but you can leave it on), and slice long ways into thin cutlets.
Lay slices on paper towels to get moisture out (5 min on each side worked for me).
Heat olive oil and garlic in frying pan.
Season slices with salt & pepper. Dredge thru egg and breadcrumbs, just like you would do chicken parmesan. Fry slices in pan for 5 minutes on each side. Lay on paper towels to get moisture out again.
Put some sauce on bottom of baking pan. Lay eggplant individually in pan. Add more sauce on top. Bake for 15 minutes. Slice cheese and lay on top and bake for another 15 minutes.
Serve over pasta or however you wish!