Heat oil in a large skillet on medium-high heat.

Preheat oven to 350F (175C).

Peel eggplant and cut into 1/2 inch slices.

Lay eggplant slices flat and salt them generously. Set aside for 15 minutes.

Cut tomato into 1/2 inch slices.

Beat eggs in a large shallow bowl; set aside.

Combine breadcrumbs with salt, pepper, basil, oregano, parsley, and garlic powder in a large shallow bowl.

Blot the eggplant slices dry with paper towels to remove excess moisture and bitterness.

Dip each eggplant slice into the beaten egg, then coat thoroughly with the seasoned breadcrumbs.

Pan-fry the breaded eggplant slices in the hot oil until golden brown on both sides.

Repeat the egg and breadcrumb dipping process with the tomato slices.

Pan-fry the breaded tomato slices until lightly browned on both sides.

In a large baking dish, spread a layer of gravy (spaghetti sauce) on the bottom.

Place a layer of breaded eggplant slices over the gravy.

Sprinkle a thin layer of shredded mozzarella cheese over the eggplant.

Place a layer of breaded tomato slices on top of the cheese.

Spread a thin layer of gravy over the tomato slices, followed by another layer of mozzarella cheese.

Repeat the layers of eggplant, cheese, tomato, and gravy until the casserole dish is full.

The final layers should consist of gravy and a generous topping of mozzarella cheese.

Place the casserole dish into the preheated oven.

Bake for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Let stand for a few minutes before serving.

Enjoy!