Slice eggplant 3/4” thick. Arrange on a baking rack or colander in a single layer.Slice eggplant 3/4” thick. Arrange on a baking rack or colander in a single layer.
Sprinkle each side with salt. Let sit 60 minutes. Lightly blot away moisture a few times.Sprinkle each side with salt. Let sit 60 minutes. Lightly blot away moisture a few times.
Heat neutral oil to 350ish or until a little crumb sizzles. Fry until crispy. Drain on paper towels.Heat neutral oil to 350ish or until a little crumb sizzles. Fry until crispy. Drain on paper towels.
Arrange in a casserole dish, sprinkle with mozzarella & Parmesan. Par-bake to slightly melt cheese.Arrange in a casserole dish, sprinkle with mozzarella & Parmesan. Par-bake to slightly melt cheese.
Scoop on your favorite pasta sauce, more cheese & bake at 350f until bubbly & browned. About 15 minScoop on your favorite pasta sauce, more cheese & bake at 350f until bubbly & browned. About 15 min