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1
Preheat the oven to 350 degrees F. Prepare a cookie sheet with parchment paper (to help with sticky pieces and cleanup).
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2
Peel the eggplant skin off, slice into thin pieces (round or oblong) and set aside.
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3
Prepare three large mixing bowls.
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4
Fill the first mixing bowl with flour.
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5
Whisk the eggs in the second mixing bowl.
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6
Fill the third mixing bowl with breadcrumbs.
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7
Lightly pat the eggplant in the flour on both sides, and then dip into eggs and finally the breadcrumbs.
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8
Place the eggplant on the prepared cookie sheet.
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9
Lightly drizzle olive oil on the eggplant.
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10
If you have a brush, brush the eggplant lightly.
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11
It doesn't need a lot of olive oil to get the crispiness.
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12
Bake the eggplant until crispy, about 15 minutes.
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13
In a lasagna-style baking dish, spread a light blanket of tomato sauce on the bottom.
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14
When starting the layers, lay the eggplant down side by side covering the bottom of the pan.
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15
It is best to use 1/2 ounce mozzarella and a little bit of sauce on each eggplant piece to keep it moist.
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16
Repeat this two to three times.
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17
Cover the baking dish with aluminum foil and place into the oven for 25 minutes.
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18
Add more mozzarella to the top of the eggplant during the last 5 minutes of baking; it is a great way to avoid the cheese burn.
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19
This recipe was created by a contestant during a cooking competition.
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20
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
