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1
Spread the eggplant in 1 layer on paper towels.
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2
Sprinkle generously with salt.
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3
Place the eggplant in a colander and cover with a plate.
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4
Place a weight on the plate to weigh down the eggplant.
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5
Let sit for 30 minutes.
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6
Remove the weights and shake off any excess salt.
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7
Preheat the oven to 350F.
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8
Combine the eggs, grated cheese, parsley, and salt and pepper in a medium bowl.
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9
Set out a plate of flour and a plate of bread crumbs.
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10
Lightly flour the eggplant, shaking off any excess.
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11
Dip the slices in the egg mixture, then the bread crumbs.
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12
Heat the oil in a large skillet over medium heat until hot.
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13
Fry the eggplant in batches, turning them when the edges are browned, about 3 to 4 minutes per side.
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14
Place the fried eggplant on a folded brown paper bag or on paper towels to drain.
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15
Layer the ingredients in a 9 x 15 x 2 inch pan.
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16
Begin by spreading approximately 1/4 cup of the sauce in the bottom of the pan.
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17
Add an overlapping layer of eggplant, then more sauce, followed by I teaspoon of grated cheese, Then sprinkle with a handful or two of mozzarella.
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18
Add another layer of eggplant and continue layering, ending with a layer of sauce and a handful of mozzarella.
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19
Cover the dish with foil and bake for 30 minutes.
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20
Uncover and cook for 15 to 30 minutes, until the cheese begins to brown and the sauce is bubbling.
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21
Serve.
