Wash and stem the eggplant.
Slice in one-half-inch thick rounds.
Brush each round with the one beaten egg.
Place on a flat tray.
Top each round with a slice of cheese.
Top with another slice of eggplant.
Cover and refrigerate for about one hour.
Heat oil in a large skillet.
Dip the eggplant stacks first in the flour, then in the three beaten eggs.
Fry on both sides until golden brown.