First, wash and dry the eggplant. Trim off top and bottom, and cut into ¼ inch slices.

Cover in cold water mixed with 1-2 tablespoon salt and soak for 30 min. Then drain well and pat dry with paper towel.

Pour your vegetable oil in a large frying pan, and heat over medium until it shimmers.

Now, place the flour in a shallow bowl. Beat the two eggs in a separate shallow bowl.

Create an assembly line, and dip the eggplant slices first in the flour, then the egg mixture. Place immediately in the hot oil to fry. Cook until golden brown and crisp, then place on a paper-towel lined place and sprinkle with salt and pepper. Repeat with all.

Now, make the tomato sauce. In a medium nonstick pan, heat the olive oil with the smashed cloves of garlic over medium-high heat. Add in the canned tomato sauce, and season with salt, garlic powder, parsley, and a pinch of sugar. Lower heat to a simmer and cook for 15-20 minutes.

Finally, make the béchamel sauce. In a medium pan over medium heat, warm up the olive oil. Add in the flour all at once, and whisk quickly and constantly until the flour cooks and is light golden brown.

As you keep whisking, slowly add in the milk. Add in the salt, garlic powder, and nutmeg. Add more milk as needed if it's too thick.

Preheat oven to 375F.

Now, you can assemble. Grab a 11 x 13 baking pan, and lightly grease with olive oil. Spread a thin layer of tomato sauce on the bottom, then make a layer of eggplant on top. Spoon some tomato sauce and béchamel on top, and top with some sliced mozzarella and parmesan cheese. Repeat to create 2-3 more layers, finishing with the béchamel and cheese.

Cover tightly with foil, and bake for 45 minutes. Then, remove foil and bake for 10 minutes more. Let cool slightly and enjoy!