Preheat the oven to 400 degrees Fahrenheit

Heat a medium to large skillet over medium-high heat, add the ground beef, break it up into small pieces, and brown for 8-10 minutes or until the ground beef is no longer pink. Toss in the onion and cook until the onion becomes fragrant and translucent. Pour in the marinara, reduce heat to low, and let simmer.

In another medium to large skillet, pour enough vegetable oil that it comes ¼ inch up the sides of the skillet. Heat over medium-high heat until the oil reaches 350 degrees Fahrenheit and is shimmering.

While the oil is heating, mix the breadcrumbs and grated parmesan together in a small bowl. In another bowl, whisk the eggs together until smooth. Dip the eggplant slices in the egg and dredge in the bread crumb mixture.  

Place 3-5** breaded eggplant slices into the hot oil and fry for 2-3 minute on each side, or until golden brown. Remove from the skillet and drain. I use a wire rack placed over a sheet pan to drain mine, but you could totally use a paper towel covered plate or sheet pan.

Once all the eggplant slices have been fried, put a thin layer of the meat sauce in the bottom of a 9×13 cake pan. Lay down the first layer of 6 eggplant slices. Spread a layer of meat sauce on the eggplant followed by a layer of the shredded mozzarella cheese. Place another layer of eggplant directly on top of the first slices followed by a layer of meat sauce and mozzarella. Repeat until all the eggplant slices have been used, ending with cheese on top.

Place the pan in the preheated oven and bake for 20 minutes or until the cheese is deliciously melted and turning a gorgeous golden brown. Remove from the oven and rest for 10 minutes before serving. Enjoy!