Easy Eggplant Parmesan from Allrecipes
2 medium eggplants, peeled and thinly sliced into 1/2 inch rounds (<-- next time I might slice thinnner)
1 tablespoon salt
1 egg, beaten
1 1/2 cups plain bread crumbs
2 cups tomato sauce, divided
1 (16 ounce) package shredded mozzarella cheese, divided
1/3 cup grated Parmesan cheese, divided
1 teaspoon dried basil
Heat oven to 350 degrees F
Place sliced eggplant in a colander and sprinkle salt over eggplant and let stand 1 hour; rinse salt and pat dry. Dip eggplant in egg then in bread crumbs. Place a single layer on a sheet pan. Bake until tender, about 5-7 minutes on each side.
Add 1 cup tomato sauce to 9x13 baking dish, half of the eggplant, mozzarella and parmesan cheese; repeat layering process finishing with the cheeses. Sprinkle basil on top.
Bake for 30 minutes, or until golden brown. Cool 5 minutes before slicing and serving.