Recipe calls for:
2 large eggplants, peeled and sliced into 1/2 inch rounds
1 bottle marinara sauce
1 can tomato sauce
1 cup breadcrumbs
1 cup grated parmesan (I prefer wedges, freshly grated at home)
1 cup fontina cheese or mozzarella
salt and pepper
Peel and slice the eggplants.
Combine 1 cup of breadcrumbs, 3/4 cups of the grated parmesan, salt and pepper. In a separate bowl, combine the marinara sauce and tomato sauce.
Beat the 2 eggs and add a couple teaspoons of water. Dip the eggplant slices in the egg mixture. Let the excess drip off and then coat with the breadcrumbs mixture. Bake the slices on a lined pan for 20 minutes each side.
Start with spreading the marinara sauce at the bottom of the pan. Layer the eggplant slices followed with a layer of marinara sauce then some sprinkle the parmesan and fontina/mozzarella cheese.
Repeat until done.
Bake for another 20 minutes at 400 degrees. Let it sit for about 5 minutes. Then dig in.