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1
Preheat the broiler.
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2
Generously grease two baking sheets (preferably nonstick) with olive oil.
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3
Lightly oil a 9 x 13 x 2-inch baking dish.
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4
Combine the bread crumbs and grated Grana Padano in a small bowl, and set aside.
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5
Brush both sides of the eggplant slices with the olive oil, and season them with salt and pepper.
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6
Arrange them in a single layer on the greased baking sheets and broil until the slices are tender, lightly browned, and softened, about 10 minutes.
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7
Remove from the oven and set aside to cool slightly.
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8
Spoon 1/2 cup of the tomato sauce over the bottom of the oiled baking dish.
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9
Layer one third of the eggplant slices over the sauce, overlapping them slightly.
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10
Spoon 1/2 cup of the sauce over the eggplant, spreading it evenly, and sprinkle with 1/2 cup each of the mozzarella and the shaved Grana Padano.
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11
Top the cheese with another third of the eggplant slices, another 1/2 cup of the sauce, and another 1/2 cup of each cheese.
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12
Top with the remaining eggplant slices, sauce, and cheeses.
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13
Cover the dish with aluminum foil, and bake in the middle of the oven until the sauce is bubbling, about 30 minutes.
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14
Uncover, sprinkle the bread-crumb mixture over the top, and continue to bake until the crumbs are golden brown, about 10 minutes.
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15
Let stand 10 minutes before serving.
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16
Variations
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17
Roast or grill the eggplant instead of broiling it.
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18
Add fresh basil and/or oregano between the layers.
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19
Change the flavor by substituting smoked mozzarella for the fresh.
