Salt the eggplant slices and let sit for 30 mins, then pat dry
Dredge the eggplant slices in beaten eggs
Coat the eggplant slices in the Italian seasoned breadcrumbs, Parmigiano cheese, sea salt, and black pepper
Place the eggplant slices on a baking tray, drizzle with extra virgin olive oil and more on top
Bake the eggplant at 425°F, flipping halfway through, until golden brown
In a baking tray, add a layer of marinara sauce, then the baked eggplant and more sauce
Add the shredded low moisture mozzarella, cubes of fresh mozzarella, and grated Parmigiano
Add a mix of sweet red roasted peppers and sautéed long hots
Repeat the cheese layer on top
Bake the tray at 400°F for approximately 35-45 mins
