Cut eggplant into 1/4" slices. Line on baking sheet and salt both sides. Let sit about 1 hour to drain excess juices. Pat dry.
Beat eggs in a dish. Mix breadcrumbs and parmesan cheese in another.
Dip a slice of eggplant in the egg.
Transfer the slice to the bowl with breadcrumbs and coat evenly.
Lightly grease a baking sheet with olive oil. Place breaded eggplant slices on sheet and bake in preheated oven at 350 degrees Fahrenheit for 5 minutes.
Flip and continue baking for another 5 minutes, or until crisp and golden brown.
Pour enough of your favourite homemade or bottled Italian sauce to completely cover the bottom of a casserole dish.
Arrange a single layer of the baked eggplant slices on top of the sauce.
Spread a small spoonful of sauce onto each slice.
Cut mozzarella into thin slices. You could also use shredded mozza, if you prefer.
Add a thin slice of cheese on top of each piece of eggplant.
Repeat with as many layers as you want, finishing with a piece of eggplant on top. Bake at 350 Fahrenheit for 25-30 minutes.
Add final layer of mozzarella on top of eggplant stacks and sprinkle a small amount of parmesan cheese and basil. Broil on high for about 5 minutes, but make sure to watch closely so they do not burn!
Remove from oven when cheese bubbles and starts to turn golden brown.
We enjoyed ours served with spaghetti and Caesar salad.
- 1.0 Medium Eggplant
- 2.0 Eggs
- 4.0c Italian-style Breadcrumbs
- 0.0c Grated Parmesan
- 1.0Tbsp Olive Oil
- 8.0oz Fresh Mozzarella
- Fresh Basil
- Italian Sauce