2 large eggs
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant, sliced into about 1/2-inch-thick rounds
1 loaf soft fresh bread
2 cups tomato or pizza sauce
8 ounces mozzarella cheese, either thin slices or shredded, whatever you prefer
Shredded parmesan cheese, if desired
Salt and pepper
Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
Lightly oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, coating completely. Lay on the prepared baking sheet. Bake (without turning) until golden and tender, about 20 minutes.
Meanwhile, slice bread lengthwise and place cut side up on another baking sheet. Layer both halves with sauce, eggplant slices, and cheeses. Bake until cheese is browned in spots, 6 to 8 minutes.