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1
Slice the eggplant crosswise about 1/4 to 3/8-inch thick - make slices as consistent as possible.
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2
If the base of the eggplant is very large, cut it in half lengthwise.
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3
Soak the sliced eggplant in a large bowl of warm, salted water for 1 to 2 hours.
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4
Make sure the eggplant is completely submerged in the salt water.
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5
Scramble the 3 eggs with salt and pepper to make an egg wash.
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6
Remove eggplant slices from the salt bath, shake off excess moisture, and dip into egg wash. Then dip the eggplant slices, 1 at a time, into a flat plate filled with seasoned bread crumbs, covering all surfaces, and set aside.
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7
Continue breading the eggplant until all slices are done.
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8
Discard excess egg wash and bread crumbs.
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9
In a large skillet over medium-high heat, add enough olive oil to lightly coat the bottom of the pan and allow it to heat up.
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10
(Add more oil as necessary during cooking.)
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11
Add the breaded eggplant slices to the pan, cover and cook until you begin to see the eggplant become translucent, about 5 minutes.
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12
If it begins to burn, lower heat and allow it to cook slowly.
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13
Using a large spatula, turn eggplant onto the other side and cook 1 to 2 more minutes with the lid on until eggplant is completely tender.
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14
When eggplant is completely cooked, remove from frying pan and place onto paper towels to blot any excess oil.
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15
Place 2 or 3 eggplant slices onto warmed Italian roll, top with shredded mozzarella cheese, then warm marinara sauce.
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16
Enjoy!
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
