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1
Wash and slice the eggplant.
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2
Lay out the slices on trays and salt the top of each slice.
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3
Let them sit 45 minutes, then turn over each slices and salt the other side.
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4
Let it sit 45 minutes.
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5
Heat a large skillet over medium high.
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6
Eggplant slices will be damp from having salt sprinkled on them.
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7
Do not wash off the salt.
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8
Put bread crumbs in a bowl and coat each side of the eggplant slices.
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9
Spray a skillet with non-stick cooking oil.
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10
Heat skillet over medium high heat.
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11
Once hot add some of the eggplant slices (dont crowd the pan) and cook for 5-6 minutes until brown on the bottom side.
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12
Spray the top of the slices with oil spray before turning.
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13
Turn and cook 5-6 minutes more.
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14
Remove to a tray and cook remaining eggplant.
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15
Preheat oven to 350 F.
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16
Layer the eggplant into a medium sized (10x7) casserole dish as follows: 1/2 cup sauce in the bottom.
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17
Then the first layer of eggplant covered by 1/3 of the remaining sauce, then 1 1/3 cups of cheese.
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18
Repeat with 2 more layers.
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19
Cover with foil and bake at 350 F for 30 minutes.
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20
Remove foil and broil it for 3-4 minutes until top is slightly browned.
