- Combine the breadcrumbs, 1/4 cup cheese, oregano, sage, paprika, salt and pepper in a sided dish. Place the flour is a second dish and the egg/milk mixture in a third.
- Line a baking sheet with parchment paper. Dredge the eggplant in the flour, shaking off the excess. Dip in the egg mixture, ensuring each slice is thoroughly coated. Now coat the eggplant in the breadcrumb mixture, pressing it on to help it adhere. Set coated pieces of eggplant on the baking sheet as you go along.
- Pour pasta sauce in a small pot and warm over low heat. Meanwhile, pour the oil onto a large griddle or into a wide skillet set over medium heat (see Note). When oil is hot, cook the eggplant slices for 3 to 4 minutes per side, or until golden brown and tender. Serve eggplant with the pasta sauce.
Note: About 1 medium to large eggplant should the slices required here. If you don’t have a large griddle or skillet, cooking the eggplant, in batches, in a smaller pan. Keep the cooked ones warm in 200˚F oven until all are cooked.