Scalloped Eggplant is not fried, so a great deal of oil is not absorbed. It is a broad recipe and any of the amounts can vary. However, we suggest a medium eggplant, plump and firm. Remove ends and peel it only if you dislike cooked skin.
Cube a medium eggplant into ¾-inch pieces and simmer in water for ten minutes.
Drain and cool with ¼ cup butter melting in it.
In a large, oven-proof, bowl beat two eggs. Add chopped onion, chopped parsley, ground sage, salt, pepper, plus cayenne and grated parmesan cheese, if desired.
Add eggplant mixture to egg mixture and mix with enough bread crumbs to take up excess moisture.
Smooth the top, sprinkle with more breadcrumbs, drizzle with olive oil and bake at 375 degrees for 30 to 45 minutes until top is slightly brown.