Serves 8
Olive oil
2 large eggs
¾ cup breadcrumbs
1 cup Parmesan cheese
1 tsp. dried oregano
½ tsp. dried basil
Salt and pepper
2 large eggplants, peeled and sliced into ½ inch rounds
6 cups tomato sauce (see recipe above for sauce)
1 ½ cups shredded mozzarella cheese
Preheat oven to 375 degrees F. In a shallow bowl whisk together eggs and 2 tablespoons water. In another bowl, mix together the breadcrumbs, ¾ cup Parmesan cheese, oregano and basil. Season with salt and pepper.
Dip eggplant sliced in egg mixture, then dip into the breadcrumb mixture. Heat ¼ cup olive oil in a large skillet over medium heat, and fry each eggplant until golden brown, about 3-4 minutes per side.
Spread some of the prepared sauce on the bottom of a baking dish. Arrange half of the browned eggplant slices in the dish, top with some of the sauce and ½ of the mozzarella cheese. Layer the remaining eggplant on top, cover with the remaining sauce and top with the remaining mozzarella and Parmesan cheese. Bake until sauce is bubbling and cheese is melted and brown, about 15-20 minutes.
