Eggplant Parmegiana

3 eggs, beaten

2-3 large eggplants, sliced (and halved if they're really big)

1/4 C olive oil (more as needed)

2 C or more seasoned breadcrumbs (Italian style)

1 1/2 jars Ragu sauce

1 1/2 C mozzarella 

1 C Parmesan, grated

Sprinkle the sliced eggplant with some salt and set aside. After about 15 minutes, rinse in cold water and pat dry. 

Dip the sliced eggplant in the egg mixture, and then lightly dredge in the seasoned breadcrumbs. 

Heat the olive oil over a medium heat and then sauté the eggplant for a few minutes on both sides until golden brown. Set aside on paper towels as you finish sautéing the remainder of the eggplant slices. 

Preheat the oven to 350 degrees F. 

Lightly butter or oil a large casserole dish (9" x 13"). Put a layer of eggplant on the bottom of the casserole dish. Fit the slices closely together. 

Then pour on a cup or so of the Ragu until the eggplant is evenly covered. 

Sprinkle half of the mozzarella, and then half of the Parmesan. 

Repeat with a second layer of eggplant, Ragu, mozzarella and Parmesan. 

Cook for about 35 minutes until the eggplant is cooked through and the cheese is bubbling. 

Enjoy!