About 2 pounds eggplant
flour, for coating
1-2 well beaten eggs
Progresso Italian Bread crumbs
oil, for frying
1/4 cup freshly grated Parmigiana cheese
About 2 cups mozzarella cheese, sliced very thin, or shredded
salt and freshly ground pepper
Optional: 1 pound ricotta cheese mixed with 1 egg and 1 Tablespoon each Parsley
If desired, peel eggplant. (I don't.)
Slice into rounds about 1/2" thick.
Sprinkle with salt and set set for about an hour.
Pat eggplant slices dry with paper towels.
Coat lightly with flour, then dip in egg and coat with bread crumbs.
Heat oil in frying pan, add eggplant, cover and cook over low to moderate heat until eggplant is tender and coating is crispy.
Turn and cook on the other side.
Repeat with all slices of eggplant.
Set eggplant aside.
Preheat oven to 350 degrees.
Grease a lasagna pan or wide baking dish. (9" x 13" or 11" x 14" is good)
To assemble dish:
Spread a ladleful of marinara sauce in bottom of pan.
Cover with a layer of eggplant.
Sprinkle with a few teaspoons of
Parmigiana Cheese and season with a little salt and pepper.
If using the ricotta mixture, spread a thin layer of it on the eggplant.
Cover with a thin layer of sliced or shredded mozzarella.
Spread a ladleful of sauce on top.
Repeat for each layer and end with a covering of sauce. Sprinkle with some Parmigiana cheese and mozzarella on top.
If desired, sprinkle some olive oil on top and bake for about 45 minutes.