Preheat oven to 350 degrees Fahrenheit.  Grease a 9 x 13 inch pan.

Peal and slice the eggplant into 1/4 slices.

Heat oil in a 12 inch frying pan on medium heat.  I pour in enough oil so that it is about 1/4 deep.  

Using three shallow bowls, place flour in one bowl, beat eggs in another, and mix bread crumbs, cayenne pepper and salt and pepper in the third.   

Dip eggplant in flour, coating both sides, then dip it in the egg, and bread crumbs, making sure bread crumbs stick to both sides.  (Your fingers will get messy!)

Place eggplant in the frying pan.  Let fry for 2 minutes on each side until golden brown being careful not to let them burn.  You  may need to adjust the temperature, turn to medium low or low if the oil gets too hot.

Place on a cooling rack lined with paper towels. 

Once all the eggplant have been fried.  Pour about 3/4 cup of marinara sauce in the pan.  Layer the eggplant in the pan.

Pour remaining sauce over the eggplant and sprinkle with cheese.  

Bake for 15-20 minutes, until cheese is melted.