1.25-1.5 lbs (about 2 medium) eggplants
Kosher salt
Olive oil
Freshly ground black pepper
1/4 c. all purpose flour
1/4 c. fine dry breadcrumbs
3 large eggs, beaten
3-4 c. favorite tomato sauce
8 oz. grated mozzarella cheese, divided
3/4 c. grated high quality Parmesan cheese, divided

1. Preheat the oven to 350° F.
2. Cut eggplants lengthwise into 1/4-1/3 inch slices. This is easiest if you use a bread knife. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander.
3. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking
4. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture.
5. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well
6. Pour beaten eggs into another wide shallow bowl
7. Place a large, deep skillet over medium heat, and pour in 1/2 inch of olive oil
8. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels
9. In the bottom of a 1.5-2 qt pyrex or glass baking dish, spread 3/4 cup of tomato sauce
10. Top with one third of the eggplant slices. Sprinkle eggplant with 4 oz. grated mozzarella cheese. Sprinkle with 1/3 c. Parmesan cheese and 3/4 c. tomato sauce
11. Make a second layer of eggplant, remaining 4 oz. grated mozzarella, 1/4 c. grated Parmesan, 3/4 c. tomato sauce
12. Add another layer of eggplant, and top with the remaining 3/4-1 c. tomato sauce and last 1/4 c. grated Parmesan cheese
13. Bake about 30 minutes or until cheese has melted and the top is slightly brown
14. Allow to rest at room temperature for about 10 minutes before serving

Serves 6-8