-
1
Preheat your oven to 425 degrees F.
-
2
Heat up a jar of marinara sauce (or any sauce) on the stove so its warmed through.
-
3
You could make your own sauce (please see my related blog post for a quick marinara recipe).
-
4
Cut the eggplant into round pieces about 1/2-inch in thickness.
-
5
Put them into a bowl and sprinkle the salt on top.
-
6
Let it sit for 15 minutes.
-
7
This will help release the moisture in the eggplant.
-
8
Once thats done, rinse them under cold water to wash off the salt and pat them dry.
-
9
Start heating up olive oil in a large deep, wide skillet.
-
10
You want enough oil so its about 3/4 inch deep.
-
11
Create your dredging stations: 1 plate of flour, 1 plate of bread crumbs (I added the oregano and pepper flakes to it and tossed them), and a shallow bowl with the eggs and water, beaten.
-
12
Optional: you could spread the bread crumbs on a cookie sheet and bake them for 5-8 minutes to get them toasty and golden brown before you make this dish.
-
13
Take an eggplant round, place in the flour, then in the egg, then in the bread crumbs and set aside until the oil is hot.
-
14
Keep doing this until all of your eggplant is prepared.
-
15
Add 2-3 rounds at a time to the hot oil and let it cook for 4-5 minutes on each side so they are golden brown.
-
16
Place them on a plate lined with paper towel to help drain excess oil.
-
17
In a 9 x 13 glass baking dish, pour the sauce into the dish.
-
18
Then place each eggplant round into the dish so theyre nestled into the sauce.
-
19
Put a piece of provolone cheese on top of each eggplant round and sprinkle the Parmesan all over the top.
-
20
Bake for 15 minutes or until the cheese is golden brown and ooey-gooey.
-
21
Enjoy!
