• Preheat the oven to 350 degrees.
• Gently spray a 9x13-inch baking dish with baking spray and set it aside.
• Heat your favorite marinara sauce in a sauce pot. Simmer over low heat.
• Cut the ends off of the eggplants. Slice the eggplant into ½ inch thick rounds.
• Place the sliced eggplant on a baking tray and dust both sides with table salt.
• Then, let the eggplant sit at room temperature for 30 - 40 minutes. The salt will extract any bitterness and moisture from the eggplant.
• Once the salted eggplant has rested for 30 - 40 minutes, gently pat the eggplant with a paper towel to absorb any moisture and excess salt.

Breading the Eggplant

• Combine AP flour, salt and pepper on one plate.
• Combine egg and 2% milk on the second plate. Whisk well.
• Combine the breadcrumbs and parmesan cheese on the third plate. Mix until well combined.
• Next, dredge the eggplant through the flour, followed by the egg mixture, then the breadcrumb mixture. Make sure each piece is well coated. Repeat for all eggplant rounds.
• Heat vegetable oil in a frying pan over medium high heat. Once the oil hits 375 degrees, begin frying the eggplant.
• Only add 2-3 pieces at a time to prevent overcrowding the pan. Fry each side for 1-2 minutes, or until both sides are golden-brown.
• Place the golden-brown eggplant on paper towel to absorb any excess oil. Repeat until all of the eggplant is gently fried.

Assemble the Dish

• Add two ladles of red sauce to the bottom of your baking dish. Line the dish with a layer of golden-brown eggplant. Top with extra sauce and mozzarella cheese.
• Cover with foil and bake for 25-30 minutes. Option to remove the foil and broil for an extra 2-3 minutes so the cheese is extra bubbly and brown.
• Serve warm and enjoy!