Recipe(tried): Eggplant Parmesan

Easy Eggplant Parmesan

2 Large Purple Eggplants
Salt
Italian breadcrumbs
Mayonnaise
Marinara Sauce
Mozzarella Cheese
Parmesan Cheese

Peel and slice eggplant into 1/2-inch slices. Lightly salt and let stand for 1/2 hr. Pat dry. Coat slices with Mayo and dip into breadcrumbs, coating evenly. Place on cookie sheets. Bake in 3750 oven until light brown. Pour 1/4 of the sauce into bottom of 13x9 pan. Place one layer of eggplant slices, one layer of thinly sliced (or shredded) mozzarella cheese. Pour 1/4 of remaining sauce over eggplant and cheese layer and sprinkle with parmesan. Continue with layers until all is used, ending with sauce and parmesan. Bake in preheated oven for 45 minutes until thoroughly heated and bubbling.