Peel eggplant; slice into about 14-inch slices.
Dip into beaten egg, then into bread or cracker crumbs.
Fry in heated oil over medium heat until browned; drain on paper towels.
Place a layer of eggplant on bottom of casserole dish.
Discard excess oil from skillet; crumble ground beef or veal into pan, cook until browned, adding salt and pepper to taste.
Add a small amount of sherry or white wine to the mixture; place a layer of meat on top of eggplant.
Repeat until layers are complete.