Slice eggplant and sprinkle each slice on each side with salt and let sit for 20-30 minutes.

Rinse salt off eggplant.

Preheat the oven to 350 F.

If making with a lighter batter then do the following otherwise, if doing the traditional breading skip to step #8.

Mix together garlic powder, salt, flour and Italian herbs.

Mix eggs up in another bowl.

Dip each eggplant piece in the egg mixture, then in flour mixture.

For traditional breading; Set up four separate bowls, one with milk, one with flour and herbs, one with whisked eggs and one with bread crumbs. Dip each eggplant piece in the milk, then flour and Italian herbs mixture then dip in whisked eggs then into the bread crumb mixture.

Heat up oil until it is hot but not smoking.

Add each piece of eggplant and brown on each side.

Place into a oven proof baking dish and add spaghetti sauce over the tops.

Bake for 40 minutes covered, remove cover and sprinkle with mozzarella, provolone and Parmesan cheese and bake for another 10 minutes.

Let cool slightly then serve.