Peel and slice eggplant (about 2/3″ round slices). Dip in egg or butter and then an italian seasoning bread crumb/parmesan cheese mixture. You can either pan fry these or bake them.
For pan frying: melt butter on pan over medium heat. Place as many eggplant slices as will fit onto pan and dot the tops with butter. Allow them to fry slowly so the insides soften while the outsides brown without burning. Check for browness and then flip over. Serve on a plate with spaghetti noodles. Cover both the noodles and the eggplant with sauce and then Mozzerella cheese.
For baking: set oven to 350 degrees. Grease a cookie sheet (or use butter) and place eggplant slices on pan… close but not touching. Bake about 10 minutes and then flip over for another 10 minutes. May add sauce and mozzerrella cheese to top of eggplant if desired during last few minutes of baking. Serve over spaghetti noodles.