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1
Preheat oven to 350 F.
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2
Cut your eggplant lengthwise into 1/4 inch slices.
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3
Lay out the eggplant slices on a paper towel lined baking pan and salt both sides.
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4
After the eggplant looks sweaty, blot it with more paper towels to soak up the excess moisture.
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5
Heat about 1/4 inch of oil in a frying pan over medium heat.
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6
Once oil is hot add the eggplant slices in a single layer and cook the eggplant for about 2 minutes per side.
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7
When the eggplant comes out of the oil, put it back onto more dry paper towels to soak up the excess oil.
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8
Keep the pan of oil hot.
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9
Beat the eggs and 1/2 cup of the grated provolone in a flat dish.
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10
Dredge the eggplant in the egg and cheese wash then add it back into the pan and cook another couple minutes per side until browned and crispy.
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11
Put it back on clean paper towels to again soak up the extra oil.
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12
Put a thin layer of the marinara sauce on the bottom of an 8x8 pan.
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13
Layer the eggplant, sauce, provolone and Parmesan into the pan so that the eggplant touches and reach the sides in each layer with no spaces.
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14
Continue layering until you use all of the ingredients.
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15
The last layer should be a layer of cheese.
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16
Bake at 350 F until bubbly and then remove dish from oven and let it sit for at least 5 minutes before cutting.
