Since we have issues with cow milk in our household, this recipe uses goat cheese in place of the parmesan. You could use organic parmesan in place of the chevre if cow milk is not a problem for you.
Preheat a skillet while preparing the ingredients (a hot skillet is important so the coating does not stick). Wash, peel and slice the eggplant into thin slices. Whisk 2-3 eggs in one bowl, and mix the dry ingredients in a separate bowl. Dip the eggplant slices in the egg mixture and transfer to the dry ingredients bowl to coat thoroughly. Coat the skillet with olive oil or butter and cook the eggplant until the coating is golden on all sides.
Once you have cooked all the eggplant slices, pour a layer of pasta sauce into the bottom of a casserole dish and arrange the slices in a layer on top. Crumble chevre over the top of the eggplant and cover with another layer of sauce. Continue to arrange the remainder of the eggplant, chevre and sauce in layers. On top of the final layer of eggplant, cover with additional sauce and chevre. Place into a preheated 350 degree oven for 1/2 hour to warm the sauce and chevre. Serve warm and enjoy!