Cut ends off the eggplant. Take a vegetable peeler and cut a few strips of the purple flesh away. Slice the eggplant vertically in about ½" slices.

Lightly whisk the eggs and put in a large flat bowl. Mix the bread crumbs and ⅓ cup of parmesan in another large flat bowl.

Dip the eggplant slice in the egg and then the crumbs. Transfer to a platter.

If frying: Add olive oil to a large skillet and heat it up. Add eggplant slices enough to cover the skillet. Do not crowd. The bread crumbs should sizzle when they hit the oil. Fry about 3 minutes, flip and fry another three minutes.

If baking: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Spread about 1 tablespoon of olive oil over the parchment. Spray the tops of the eggplant with cooking spray. Bake about 30 minutes. Reduce oven to 350 degrees.

When eggplant has cooked transfer to a platter. Spray a large oven baking dish with cooking spray and spread half the spaghetti sauce on the bottom. Place the eggplants in the baking dish. Divide the remaining sauce by spoonfuls on top of the eggplant slices. Spread the mozzarella evenly over the slices and sprinkle with parmesan.

Bake at 350 degrees 20-30 minutes until the cheese is melted through.