INGREDIENTS

  • 3 large eggs
  • 3 tablespoons water
  • 1 3/4 cups dry breadcrumbs (or use panko breadcrumbs)
  • 1 pinch cayenne pepper (optional, I like to add it in)
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon seasoning salt
  • 1/4 cup grated parmesan cheese
  • 2 large eggplants (sliced into 16-18 1/2-inch slices)
  • 3-4 tablespoons olive oil
  • grated parmesan cheese (use as much as desired, I use about 3-4 tablespoons per layer)
  • 4 cups grated mozzarella cheese , divided
  • 4 cups prepared pasta sauce (or use as much as desired)

DIRECTIONS

  1. Grease a 13 x 9-inch pan.
  2. In a shallow bowl whisk the eggs with water until well blended.
  3. In another shallow bowl (I use my 9-inch square baking pan) combine the dry breadcrumbs with cayenne pepper, Italian seasoning, black pepper, seasoned salt and 1/4 cup grated Parmesan cheese.
  4. Dip the eggplant slices firstly in egg mixture (allowing any excess to drip off) then coat in the seasoned breadcrumb mixture.
  5. Heat oil in a large skillet over medium heat.
  6. Brown each slice (cooking in batches) for about 3-4 minutes or until tender (after frying the slices I place on a jelly-roll pan until I am ready to layer).
  7. Arrange one-third of the eggplant in a single layer in greased baking dish, then sprinkle with about 3-4 tablespoons Parmesan cheese, then about 1 cup mozzarella cheese (or to taste).
  8. Repeat the layers TWICE.
  9. Spoon about 3-4 cups pasta sauce on the top.
  10. Cover with foil and bake in a 375 degree F oven for about 30-35 minutes.
  11. Uncover and sprinkle with about 1 cup mozzarella cheese (or to taste) then about 2-3 tablespoons grated Parmesan cheese; return to oven uncovered for about 8-10 minutes more or until the cheese has melted.