Olive Oil for baking sheets
2 large eggs
3/4 cup plain dry bread crumbs
2/4 cup finely grated parmesan, plus 2 tbs for top
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and pepper
2 large eggplants (2 1/2 pounds total), peeled & diced into 1/2 inch rounds
6 cups (48 oz) chunky tomato sauce
1 1/12 cups shredded mozzarella
Preheat oven to 375. Brush 2 baking sheets with olive oil, set aside. In a wide, shallow bowl, whisk together the eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cups parmesan, oregano and basil, season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20-25 minutes; turn slices over and continue baking until brown on the other side 20-25 minutes. Remove from oven, raise temperature to 400.
Spread 2 cups sauce into the bottom of a 9×13 baking dish. Arrange 1/2 of the eggplant into the dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Put remaining eggplant over this, then rest of sauce, 1/2 cup mozzarella and sprinkle 2 tablespoons parmesan on top.
Bake until the sauce is bubbly and the cheese is melted, 15-20 minutes. Let stand 5 minutes before serving.
(notes from Laurie: I would recommend developing your own tomato sauce for this as it’s such a dominant flavor in the dish. I also added extra basil to positive affect.)
Grandma’s original recipe: