- 2 large eggplants
- Red tomato sauce
- 1 cup Parmesan cheese (fresh grated)
- 2-3 cups Mozzarella cheese (fresh grated)
- 1-2 cups Breadcrumbs
- 1-2 cups Milk
- Slice eggplants transversely in circles ~0.5 thick
- Dip in milk, then dip in breadcrumbs, and place on baking sheet
- Repeat for all pieces then bake in preheated oven at 375F for 10 minutes or until golden brown and skin looks crispy
- Now with a glass 13"x9" deep dish pan, starting with red sauce, layer with red sauce, eggplant, then cheese and repeat until all those ingredients are used up
- Finally, add the fresh parmesan cheese as the topmost layer
- Bake at 375F until some bubbling is visible at the edges, ~45-60 minutes