1 eggplant (8oz)
bread crumbs (I used a combination of Panko and Italian dry bread crumbs to give it a crispy texture with additional flavor)
1 jar tomato sauce (12oz)
mozzarella cheese (shredded)
First you must start by “sweating” the egglant.
“Sweating” an eggplant means to get out any bitterness that may have developed by making it sweat.
Start by slicing an 8-ounce eggplant in slightly larger than ¼-inch thick slices.
Sprinkle 1 teaspoon of Kosher salt, over all of the slices of eggplant, being sure to salt both sides. Set the salted, sliced eggplant into a colander and let it rest for about 30 minutes. By then the eggplant should begin to sweat. (Notice the little droplets of moisture being extracted by the salt from the surface of the eggplant.) Remove the eggplant from the colander, and place the slices on a paper towel. With a second paper towel, blot off all the excess moisture which has formed.
While the eggplant is drying, set up 3 plates/bowls to prepare to bread the eggplant.
Add a teaspoon of water to the egg and beat together in one bowl. pour flour into a second bowl, and bread crumbs into the third.
Coat each side of the eggplant in flour, then dip into the egg mixture, again coating both sides. Then dredge each slice through the bread crumbs.
Preheat a frying pan with vegetable oil and let it get hot. You should hear a sizzle when you add your eggplant.
Gradually add slices of eggplant to the pan and fry on both sides to a golden brown, about 4-5 minutes total.
Place on plate lined with a paper towel to absorb excess oil.
Preheat oven to 425 degrees.
Add a light layer of tomato sauce to the bottom of a large baking dish.
Place the eggplant slices on top of the sauce, a little overlapping is ok.
Top with additional tomato sauce and shredded mozzarella cheese.
Bake for about 15 minutes until cheese is melted and golden and the sauce is bubbly.