1 large eggplant, peeled & cut into thick slices
2 eggs, beaten
375 ml seasoned breadcrumbs 1 1/2 cup
50 ml olive oil 1/4 cup
750 ml spaghetti sauce 3 cup
225 g mozzarella cheese, shredded 1/2 lb
75 ml parmesan cheese, grated 1/3 cup
In a large bowl; arrange layer of eggplant slices. Sprinkle generously with salt. Continue layering and salting all slices. Let stand 30 minutes. Rinse and pat dry.
Dip each eggplant slice in beaten egg and dredge with breadcrumbs.
In heavy skillet; heat oil over medium high heat. Fry eggplant slices in hot oil about 2 minutes per side or until golden. Drain on absorbent paper.
In lightly oiled baking dish; arrange half the eggplant slices. Spread half the sauce over top. Sprinkle with half the mozzarella and half the parmesan cheeses. Repeat layers. Bake in preheated 350 F (180 C) oven for 20 to 25 minutes or until mixture is bubbly.
Serves 4