I kinda free-handed it since I've been making it for years, but I can give you approximates and ingredients eh?
Coat bottom of baking dish with a small amount of tomato sauce of your choice.
I diced about 4 medium sized tomatoes, 2 small zucchinis & 1 medium onion and mixed it into the tomato sauce [about 26oz of sauce]. This will make the sauce chunky, which you totally want. Mix about 1/3c. grated parmesan cheese into the sauce.
*You can also purchase canned diced tomatoes to save on time*
Set aside.
Peel skin of eggplant and thinly slice.
Slice or shred a large packet of mozzarella. I prefer to slice it. Though, I have even mixed it before, while for the layers I used sliced mozzarella and on top I used shredded. Your choice.
Have a bowl of Italian-seasoned bread crumbs and another bowl of whisked eggs & milk. Start off with small bowls of both, then add more as you need it.
*You always want more egg than milk for mixture*
Piece by piece, dunk into the egg & milk mixture, then into the bread crumb mixture. Repeat this step twice. You want a thick coat. Lay finished pieces on a platter.
Preheat oven to 350F.
Heat up a small amount of oil [just enough to fill up to the sides of the eggplant] in a skillet at about 300F. Fry the eggplant until just golden [about 2-3mins per side]. You might have to add additional oil during frying.
Once fried, immediately place upon a toweled plate and pat off excess oil.
Place one layer of eggplant in the baking dish. Scoop enough sauce onto each individual piece of sliced eggplant to have a nice even spread. Put mozzarella on top of each individual piece of sliced eggplant. Sprinkle with grated parmesan.
Repeat until all the eggplant is used. Use more sauce & mozzarella on the top level. Sprinkle some Italian seasoning on top.
Cover with aluminum foil and cook for about 25-30mins. The last 10mins take off the aluminum foil. Remove from oven when the cheese & sauce becomes bubbly. I personally do not like my baked pasta dishes browned.
Meanwhile, while the eggplant is cooking, boil up some linguine pasta and cook according to package. I like to add salt and olive oil to the water.
Mince cloves of garlic [to your taste] and fresh parsley. The fresh parsley made ALL the difference in taste. I have always used dried and I was so stunned at the immense taste difference.
Drain pasta and return pot to stove. Melt butter [to taste] and add garlic & parsley. Heat until garlic becomes tender. Stirring constantly as to avoid burning. If need be, remove from heated burner and continue stirring. Fold in cooked pasta. Top with freshly crushed black pepper.
Put two together, sprinkle on some fresh oregano with more parmesan and you're set. Really quick and easy to make.
shadha-
Re: The Art of Cooking
I'm at my rents house and I've been trying to help my mom out with random stuff, so I decided to make dinner tonight. Had some garden grown tomatoes, zucchini, eggplant, and herbs [parsley & oregano]. I 
homegrown food. 
[but it tastes so good 
