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1
Season the eggplant slices liberally with salt.
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2
Fan out in a large colander.
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3
Set a large bowl inside, weighted with cans, to help press the excess liquid and bitterness from the eggplant.
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4
After about 20 minutes, rinse and drain the eggplant, and pat dry.
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5
Preheat oven to 400 degrees F. In a large skillet, heat about 1/4 inch of vegetable oil over medium--high heat.
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6
When the oil is hot but not smoking, dredge the eggplant in flour, tapping off the excess, and fry in batches until browned and crisp on both sides, about 2 minutes per side.
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7
Drain on paper towels.
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8
Season the zucchini with the 1/2 teaspoon salt, and dredge in flour.
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9
Fry until browned and crisp on both sides, about 2 minutes per side.
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10
Drain with the eggplant.
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11
Grease an 8x8 inch ceramic or glass baking dish with the butter.
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12
In a bowl, toss together the mozzarella and Grana Padano.
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13
Spread 1/2 cup of the marinara sauce in the bottom of the dish.
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14
Fan out a layer of half the vegetables, like shingles.
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15
Sprinkle with half of the cheese.
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16
Spread another 1/2 cup of the sauce.
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17
Fan the remaining vegetables out, then cover with the remaining sauce, and sprinkle the top with the remaining cheese.
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18
Bake, uncovered, until bubbly and the cheese is browned and crusty, about 30 minutes.
