Eggplant Parmesan

This is better if you make the marinara sauce more "chunky" and less watery. So, don't add the juice from the can if you make your own sauce. I'm more of a taster/cooker so the cooking times might not be very accurate. Just check when it's ready based on how it looks and tastes.

Ingredients:
1 eggplant - sliced into discs
Parmesan - the real stuff tastes better but it's more expensive than the Kraft stuff.
Mozzarella - shredded
Prepared marinara sauce
1 tbsp oil
Prepared chunky marinara sauce or tomato sauce from a jar or can.

For breaded:
1 cup bread crumbs
1 egg - beaten

Prep:
1) Layer the eggplant over a large baking sheet. Lightly salt and cover with cloth or paper towel to soak up water. Leave for 4-5 hours.

Cooking instructions:
For breaded:
1) Pre-heat oven to 350°C.
2) Heat oil in a frying pan over medium-high heat.
3) Individually dip eggplant in eggs and bread crumbs and brown both sides in frying pan.
4) Layer browned eggplant in rectangular baking pan, adding cheese and sauce to each layer ending with a cheesy, saucy top layer.
5) Bake for 25-35 minutes or so or until the cheese on top is melted and maybe kind of golden.

For non-breaded:
Do all steps except 3. Also, be careful because eggplant really soaks up oil but I usually cook it before baking just to speed it up. Also, you will want to bake it in the oven covered with aluminum foil for about 20 minutes and then uncovered for maybe 10 minutes.

Serves about 4-5.