- 2 medium eggplants, about 2 pounds, peeled and sliced into 1/3” rounds
- Olive oil
- 3 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1 jar Uncle Steve’s Marinara Sauce
- 1 pound shredded whole milk mozzarella cheese 3/4 cup grated Locatelli Romano cheese
- Fresh basil leaves
Preheat oven to 350 degrees F with rack set in center position of oven. Heat 1/2″ oil over medium high heat in a large skillet. (If you have two skillets you can use both to speed this up.) Dip eggplant slices in egg and then press into breadcrumbs, shaking off excess. Place in hot oil. Slices should fit comfortably in pan without touching. Fry about a minute and a half per side or until golden brown. As they are finished transfer to a paper towel lined plate. Repeat with the remaining eggplant, adjusting the heat as necessary. Spray a 9” x 11” baking dish with cooking spray. Spread a thin layer of Uncle Steve’s Marinara Sauce on the bottom of baking dish and arrange several eggplant slices over the sauce. Cover the eggplant with a layer of mozzarella, Parmesan cheese and repeat twice more or until all ingredients are used up. Bake 20-30 minutes until cheese is bubbly. Let rest 10 minutes before serving. Garnish with fresh basil leaves. Enjoy!