Cook this a day ahead and serve the next day:
This is one of my favorite dishes, but often times when I made it in the past, it was greasy because I would fry the eggplant in olive oil and I kept having to add more and more olive oil as I went along because the eggplant sucked it up. This method, which includes baking the eggplant, is much more healthy and just as delicious!
2 large eggs, beaten with 2 T. of water
3/4 c. bread crumbs
3/4 c. grated parmesan cheese
2 large eggplants, peeled and cut into 1/2″ slices
2 c. marinara sauce (I make my own!)
Shredded mozzarella cheese
Place the sliced eggplant on a cutting board. Sprinkle salt on both sides and let it sit (I let it sit for about 8 hours)
Blot the eggplants slices to remove the excess water.
Preheat the oven to 375.
Mix the breadcrumbs, parmesan cheese, and Italian seasonings together in a bowl.
Dip the eggplant slices in the egg mixture and then dredge them in the breadcrumb mixture. Place them on a greased cookie sheet.
Bake them for 25 minutes. Turn them over and bake them for another 25 minutes.
Increase the oven temperature to 400.
In a baking dish, cover the bottom with marinara sauce. Place a row of eggplant slices in a single layer over the sauce. Top with more sauce and sprinkle with mozzarella cheese. Continue layering with eggplants, sauce and cheese. Finish off with cheese. Sprinkle some parmesan cheese on top.
Bake for about 15 minutes. Let it cool for about 5 minutes before serving.