2 medium to large size eggplants
Italian seasoned/flavored bread crumbs
salted butter
2 to 3 eggs
olive oil (I use Filippo Berio)
Parmesan cheese
marinara sauce (homemade or jarred)
Mozzarella cheese (shredded or sliced thin)

EGGPLANT PREPARATION:

Peel the "skin" off the eggplants. Slice eggplants VERY THIN (round shaped pieces, not long). Soak sliced pieces in milk for about an hour.

COOKING:

Preheat oven to 350°F.

In a fry pan add olive oil and heat. In a bowl, pour your bread crumbs. In another bowl, pour your melted butter and egg mixture (mixed). Take one slice of eggplant at a time and dip in butter/egg mixture then dip into bread crumbs, immediately place in hot olive oil, fry until golden brown. *** FRY ON LOW HEAT ***

Remove and place in a baking pan forming a layer or rows of eggplant on the bottom of pan.

Note: As each layer is completed, before stacking (on top of the eggplants), make a layer of marinara sauce, Parmesan cheese and Mozzarella cheese, then begin stacking your next layer of eggplants on top of that... Repeat process until pan is full.

BAKING:

In a preheated 350°F oven, place the tray or trays of eggplants, bake for approximately 30 minutes (until cheese is melted and a "bubbling" of sauce develops in pan).

Remove and enjoy!! Bon Appetitto!!

Submitted by: Tracey Pechman