On a cutting board, use a sharp serrated culinary bread knife to cut off the ends of the eggplant.

With a peeler, gently peel the skin off the eggplant until it is completely bare.

Slice the eggplant into very thin, round slices (approximately ¼-inch thick). Make a pile of sliced eggplant and put it to the side.

In a large mixing bowl, crack open the eggs and beat them using a whisk until fully mixed.

In either a separate bowl or on top of a large piece of wax paper, pour in the breadcrumbs. Mix the parsley, cheese, and garlic cloves into the breadcrumbs.

With a fork, pick up one piece of eggplant and dip into the egg. Ensure the eggplant is fully coated in the egg mixture.

Dip a slice in the breadcrumb mixture. Continue coating each slice of eggplant until all are breaded. Add in additional breadcrumbs as needed.

In a large cast iron pan, pour in 2 cups of vegetable oil. Heat the cast iron pan at a high temperature until the oil is hot.

In order to ensure the correct temperature, you can test one piece of eggplant by placing it in the oil until it begins to cook.

Begin frying each side of the eggplant until it’s slightly brown. Add oil into the pan as needed.

When the eggplant is finished cooking, place each piece on a plate. Once one layer is filled, cover it with a paper towel. Repeat this step until all of the eggplant is cooked and layered on the plate.

Allow the eggplant to cool completely (approximately one hour) until you’re ready to build the rest of the dish.

In a 9x13-inch baking dish, pour in one layer of tomato sauce. Add in one full layer (approximately 12 slices) of fried eggplant. Repeat this process until the dish is filled.

Bake at 350 degrees F for approximately one hour. Serve while warm.