Claro’s seasoned breadcrumbs…or you can make your own…Blend together well:
3 cups dry bread crumbs
1 cup grated Parmegiano cheese
salt and pepper to taste
2 cloves minced garlic
3 tablespoon minced parsley
pinch of oregano
Slice eggplant in 1/2″ slices. On a cookie sheet put a layer of eggplant sliceson paper towels and salt lightly. Continue to layer eggplant, salt, and paper towels. Put a weight on top and let set for 20 to 30 minutes.
To bread eggplants: Dip in flour, then beaten egg and last in seasoned breadcrumbs. Place on cookie sheet to set breadcrumbs. Brown lightly in salad oil and drain on paper towels.
To assemble:
Place a layer of eggplant circles in a baking dish. Top with a spoon of marinara sauce on each one and grated mozzarella cheese blended with Romano cheese. Put more eggplant pieces on top, trying to match sizes, and
a little more sauce and cheese. Bake for about 30 minutes at 350 degrees. May be served hot or at room temperature.
