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1
Lay the eggplant slices on a wire rack that is nestled in a baking pan.
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2
Generously sprinkle the eggplant with salt and let them sit for up to 1 hour.
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3
Rinse the eggplant slices under cold water to remove the salt, then pat dry.
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4
Heat 2 tablespoons of the olive oil in a large saute pan or saucepan set over medium heat.
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5
Add the onion and garlic, and saute until soft, about 8 minutes.
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6
Add the tomatoes, tomato sauce, and tomato paste, stirring until well blended.
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7
Add the oregano, basil, rosemary, sugar, 1 teaspoon salt, pepper, and cinnamon.
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8
Simmer for 20 to 30 minutes.
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9
Meanwhile, preheat the oven to 350F.
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10
Lightly coat a 9 x 13-inch casserole dish with cooking spray.
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11
Combine the Parmesan, flour, and bread crumbs in a plate or other shallow dish.
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12
In a small bowl, beat the egg with 1 tablespoon of water.
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13
Heat the remaining 1/3 cup olive oil in a large skillet set over medium heat.
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14
Dip each eggplant slice into the egg, shaking off the excess.
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15
Press the slices into the cheese mixture, coating both sides.
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16
Working in batches, put the slices in the hot oil and cook until crisp and golden brown, 2 to 3 minutes each side.
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17
Transfer the eggplant to a paper towellined plate and let drain.
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18
Repeat with the remaining eggplant slices.
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19
Arrange the eggplant slices in the bottom of the prepared casserole dish.
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20
Sprinkle the eggplant slices with half of the mozzarella.
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21
Top with the tomato mixture, and sprinkle with the remaining mozzarella.
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22
(Top with an additional dusting of Parmesan cheese, if desired.)
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23
Bake for approximately 25 minutes, until the sauce is bubbling.
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24
Allow to stand for 5 minutes before serving.
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25
Vegetarian friendly!
