Eggplant Parmesan

I've really worked at perfecting an Eggplant Parmesan recipe to suit my families taste.  I think I've done it with this one.  It's not too saucy, so you can taste the eggplant, and it still retains a little bit of crunch from the breading.

Makes 8-10 servings.

2 -3 lbs eggplant (about 3 large sized)

salt

olive oil spray

5 cups of your favorite marinara sauce

4 large eggs

2 cups corn flake crumbs

2 tablespoon Italian seasonings

2 lb chilled fresh mozzarella, thinly sliced

1 oz finely grated Parmigiano-Reggiano (approx. 1/4 cup)

Preheat oven to 425°F.  Cut eggplants crosswise into 1/4" thick rounds and place each on paper towels on counter, sprinkle with salt on both sides. Let sit a few minutes while getting eggs/crumbs set up.

Combine breadcrumbs and Italian seasonings in a dish (I do half and use it until I run out, then put out the other half so it doesn't make a bit mess.)  Lightly beat eggs in a separate bowl.  Prepare a couple of baking sheets by spraying with olive oil. Pat eggplant slices dry with paper towels. For each slice, dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated.  Transfer to baking sheets, arranging slices in a single layer.  Bake 20 minutes or until softened and lightly browned. Lower oven to 350 degrees.

Spread 1 cup marinara sauce in bottom of an 11x13 baking dish.  Arrange 1/3 of eggplant slices over sauce, overlapping if necessary. Cover with 1/3 of sauce, spreading a little over each eggplant round, and 1/3 of mozzarella slices, placing one over each round. Continue layering with remaining eggplant, sauce, and mozzarella .  Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano and bake, uncovered, until cheese is melted and golden and sauce is bubbling, 30 – 40 minutes.