Kathy's Eggplant Parmesan

2 medium eggplant, about 2 lbs, cut into 1/2" thick slices. 

2 eggs

2 c. Italian bread crumbs

1/2 t. salt

1/2 t. pepper

24-32 oz marinara sauce, depending on how much sauce you like

2 c. shredded mozzarella cheese

1/3 c. grated Parmesan cheese

Italian seasoning, optional

Sweat eggplant slices by placing on paper towels and lightly salting each side. Allow to set 30-60 minutes, turning over halfway so moisture is absorbed. (This will make the eggplant more flavorful. If you choose not to do this, you may want to add 1/2 t. salt to casserole before baking.) Preheat oven to 425. Line baking sheets with parchment paper. Beat eggs in a shallow bowl. Combine breadcrumbs and seasonings in another bowl. Dip eggplant slices in eggs & then breadcrumbs before placing on cookie sheets. Bake 25 minutes until eggplant is tender and crumbs are brown. (Flip them halfway through to brown bottom side.) DO NOT TURN OVEN OFF! Place 1/2 c. marinara sauce in bottom of sprayed 9x13 dish. Place 1/2 of eggplant slices on sauce. Top with marinara and 1 c. mozzarella and all of Parmesan cheese. Sprinkle with Italian seasoning. Repeat layers. Bake 20-30 minutes until cheese is melted and browned. Do not overbake as this will make the eggplant tough. 

Pictures: 1) eggplant before crisping 2) eggplant after crisping and on top of sauce 3) cheese topped casserole ready for the oven 4) ready to eat