Crumble French bread, quarter cup of adagio and parmesan cheese and seasons to liking in one bowl
Wisk together 6 egg yolks in second bowl
Preheat oven to 400
Peel and slice ¼ in thick 1 eggplant and dip in eggs and then breadcrumbs
Lay tin foil on cookie sheets and brush with olive oil
Place slices of eggplant on foil and bake till golden brown
Stack eggplant into layers with tomato sauce and mozzarella cheese. Sprinkle top with parmesan cheese and seasonings
Bake until cheese is melted and eat with a hearty appetite!
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