D's Rockin Eggplant

1 Large Eggplant - peeled and sliced into 1/2 inch slices ( 12 pieces toatal )
8oz smoked mozzarella cheese- sliced into 8 slices
8oz grated pecerino romano cheese
20 basil leaves roughly chopped
1 cup of italian style bread crumbs
2 eggs beaten
4 tablespoons extra virgin olive oil
3 tablespoons butter
1 jar arabiatta sauce

Preheat oven to 400 degrees.

In a deep skillet, heat up the olive oil and butter. Meanwhile, with one bowl filled with the beaten egg and a plate covered with the bread crumbs, use the wet hand dry hand method: use one hand to coat the eggplant with the egg and lay it on the plate with bread crumbs. Then use your other hand to cover the eggplant with the crumbs. Once you have coated all 12 pieces of eggplant with the bread crumbs, add them to the pan of oil and butter. Cook both sides until golden brown and crispy on the outside, salt and pepper them. In a casserole dish, arrange the eggplant with four on the bottom, then add one slice of smoked mozzarella, some basil, and some romano cheese to the top of each slice. top it with another eggplant piece and add another layer of basil and romano cheese, then add another piece of eggplant. Do this to all four. You should have four stacks of 3 eggplant layered with basil and cheese.

Top it with the arabiatta sauce and top each stack of eggplant with the remainng mozzarella slices and put in the oven for 10 mins, or until cheese is melted. sprinkle with some chopped basil and serve.