1Wash & dry eggplant. Slice eggplant into 1/2 inch slices. Put aside.
2Pour 1 cup of bread crumbs into a pie dish. (reserve the other cup for later if you need more bread crumbs)
3In another pie dish, crack 3 eggs and add milk and whisk together. Add pepper if desired.
4In a large, deep frying pan pour oil and heat on medium high.
5While oil is heating, take eggplant(individually)and Dip into egg mixture then into the bread crumbs, Coating both sides. Depending on the size of you pan, Place 4 slices at a time to fry, 4 minutes on each side or until golden brown. In the mean time,on a large plate, place paper towels for the eggplant to drain on once it is fried.Continue until all eggplant is used.
6Once eggplant has been fried, place in an 13x9 baking dish, layering with spaghetti sauce,until all eggplant is layered in the dish and sauce is used.
7Once the eggplant and sauce are in the dish, sprinkle the parmasan and mozzarella cheeses over the eggplant/sauce.
8Cover with foil and bake in oven at 350F for 30-40 minutes or until heated thoroughly.
9While the Eggplant is baking...in a large pot boil water for linguini, follow instructions on pasta box.
10Serve Eggplant atop of the linguini with a dollop of ricotta cheese. Sprinkle with extra parm/mozzarella if desired. Enjoy!