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1.
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Slice your eggplants into 1/2 inch think slices.
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Toss in the salt and place in a colander in the sink.
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2.
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Set up a breading station: one bowl of the flour, one bowl of the egg (mixed with a little bit of water), and one bowl of the breadcrumbs.
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Preheat oven to 350 degrees.
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3.
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Slice mozzarella into 1/4 inch slices.
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Its fine if they arent perfect.
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4.
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After about 15 minutes of sweating, remove the eggplant from the colander and dry with a paper towel.
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Cover each eggplant slice in flour, then egg wash, then breadcrumbs.
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5.
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Heat a large pan over medium and pour in 1 tablespoon of olive oil, enough to cover the bottom of the pan.
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Once the oil is hot, place slices of eggplant into the pan and let brown, about 2-3 minutes per side.
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Be careful not to crowd the pan, and add more oil as needed.
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This may take a few batches.
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6.
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Cover the bottom of a 9 x 9 inch square pan with the tomato sauce.
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Homemade is preferable, but store-bought is fine.
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7.
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Layer in the eggplant slices, then more sauce, then mozzarella slices, more sauce, and repeat.
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Finish with mozzarella slices.
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8.
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Bake uncovered for about 30 minutes, or until the bubbling of the tomato sauce has slowed and the mozzarella has melted on the top.
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Let cool and serve immediately, or cover in the refrigerator for up to 5 days.
