- 2 medium eggplants, peeled and thinly sliced into 1/2 inch rounds
- 1 tablespoon salt
- 1 egg, beaten
- 1 1/2 cups plain bread crumbs
- 2 cups tomato sauce, divided
- 1 (16 ounce) package shredded mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- Heat oven to 350 degrees F (177 degrees C).
- Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 10 minutes; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.
- Add 1 cup tomato sauce to 9×13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.
- Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.