Peel the eggplant and slice thinly in round pieces. Dip in beaten egg and bread with crumbs. Place on cookie sheets and cook in the oven for 35 minutes at 375 until golden brown. Flip them over halfway in between. Grate all the cheeses, separately, heat the tomato sauce and set aside. Now you are ready to layer, start with a coating of tomato sauce on the bottom so the eggplant won’t stick and then layer all ingredients until done, reserving a bit of each cheese to be the final layer on top. Bake in a 375-400 oven for 45 minutes until heated through and cheese is melted. If you see your eggplant getting too crispy or dry, cover in parchment and foil until heated through. I like a darker finish on top of my eggplant or “al forno” in the Italian style.