This is a time consuming dish. There are several steps involved with just the eggplant: peeling, bathing in egg and bread crumbs, frying in oil, and covering them with marinara and mozzarella. Then you have to wait for an agonizing hour while it bakes and another 10 minutes while it cools. Meanwhile your house smells heavenly and you are drooling all over yourself. Or maybe that was just me and my pug Wendell. All in all, you should start working on this about 2 hours before you want to eat but it is so worth the time and energy because this is one deliciouso dish. It's cheesy, hearty and comforting. Perfect for when you want something to warm you up.
From Butter Yum
2 medium sized eggplants
1 1/2 cup breadcrumbs
2 eggs, beaten
**Optional for coating: 3/4 cup freshly grated parmesan cheese
1 jar of your favorite tomato sauce
1 package of shredded mozzarella cheese
Preheat oven to 350 degrees. Peel the eggplants and cut into 1/2 inch slices.
Dunk into beaten eggs and then into bread crumbs (if you are using parmesan cheese combine it with the bread crumbs first).
Fry the breaded eggplants in olive oil until dark brown on both sides.
Drain eggplants on paper towel, then place them in a 9x13 casserole dish.
Add a thin layer of tomato sauce on top. Layer on shredded mozzarella.
Cover with foil and bake for 1 hour or until heated through and bubbly. Remove the foil and broil for the last 3 - 4 minutes to achieve a golden brown color on the cheese.
Allow to cool and serve.