Sort ingredients
jessiexbee
QR Code
Listen
Pdf
Preheat oven to 375-degrees F. Whisk the eggs and salt together well and pour into a flat bottom dish the eggplant slices will fit into.
Add bread crumbs and Italian seasoning to a flat bottom dish the eggplant slices will fit into, then whisk to blend. Dip each eggplant slice into the egg mixture then into the bread crumb mixture, flipping them to coat both sides. Place on parchment paper.
Start heating a large, nonstick skillet over medium heat. Add ¼ cup of the oil and after 30 seconds, lay half the eggplant slices in the skillet if possible. When the underside is nicely brown (about 2 minutes), flip the slices over to brown the other side. Remove slices to a paper towel-lined cookie sheet.
Repeat Step #3 with remaining oil and eggplant slices. Line a 9 x 13-inch baking dish with half the slices. Spread 1 cup of marinara sauce over the top and sprinkle with 1 cup of mozzarella and 2 tablespoons Parmesan. Lay remaining slices over the top and top with remaining marinara sauce, mozzarella, and Parmesan. Bake, uncovered, 25-30 minutes. Let rest for 5 to 10 minutes then cut and serve with more Parmesan, if desired.