Peel eggplants and slice crosswise into ¼ inch (0.5 cm) thick rounds

In a medium bowl, whisk together eggs and milk

Pour bread crumbs into a shallow pan

Heat a large skillet over medium-high heat. Once it is hot, add vegetable oil. Work with 4 to 5 slices at a time, dip eggplant in medium, then bread crumbs. Add to skillet and fry for 1 to 2 minutes on each side, until golden. Drain on a plate lined with paper towels

Discard any excess egg mixture and bread crumbs. In a medium bowl, combine mozzarella, Parmesan and ricotta cheeses

Spread 2 cups (500 ml) marinara sauce evenly across bottom of 9 by 13 (23 by 33 cm) metal or foil pan. Place eggplant on top, overlapping slightly to avoid gaps. Sprinkle one-third of the cheese mixture overtop. Repeat the layers twice more, starting with marinara sauce and ending with the cheese mixture

Make it now: Preheat oven to 350°F (180°C). Cover pan with foil. Bake in preheated oven for 30 to 35 minutes, until bubbly and cheese on top is melted. Remove from oven and let cool for 15 minutes, serve

Make it a freezer meal: Let contents of pan cool completely. Wrap pan tightly with plastic wrap, pressing down gently to remove air. Cover with foil. Label and place in freezer

Cook from frozen: Preheat oven to 350°F (180°C). Remove plastic wrap and foil. Cover with new foil. Bake in preheated oven for 1 to 1.5 hours. Remove foil and cook for about 20 minutes more, until bubbly all over and cheese on top is melted. Remove from oven and let cool for 15 minutes, serve