chop onion,chop garlic add to a heated pan cook until translucent. try not to burn garlic

add can of rotel tomatoes and spaghetti sauce. let simmer for 15 min. on low with a lid

set up 3 bowls one with flour . one with egg mixture and last breadcrumbs

add Italian seasonings to your breadcrumbs

heat up your olive oil in a pan for frying eggplant

wash and slice eggplant into evenly thick slices . (quarter shaped)

now add salt pepper to eggplant slices and bow begin to dredge into flour then egg then breadcrumbs and then to pan. complete this pattern until no more eggplant is left. let them drain on a plate with papertowels until all fried. now preheat oven to 350

using tongs flip once golden. one time for each slice

in a greased baking dish line up your eggplant somewhat overlapping on the edges. add parmesan and provolone cheeses to your slices

now bake for 15 minutes until cheeses have melted. boil water add salt to water cook your pasta drain it and set aside.

I don't add sauce to the bottom of the baking dish BC I don't like it getting mushy. its optional (do it if u want)

once done baking add to your plate pasta, sauce, eggplant and more parmesan and top with Basil. serve hot. enjoy