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Wash eggplant and cut in 1/4 inch round slices. Sprinkle each slice with salt and place in a coriander for 25-30 minutes. This will allow the vegetable to sweat which helps to remove bitterness.
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Remove eggplant slices and place on plate lined with paper towel. Place another paper towel on top of slices to absorb sweat.
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Place flour, eggs and breadcrumbs in 3 separate bowls. Add Parmesan cheese to breadcrumbs and mix.
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Dip slice into flour, then eggs, then breadcrumbs. Then fry each in a skillet over medium heat with 3TBS vegetable oils for about 2 minutes on each side or until golden brown. Place on plate with paper towel to absorb excess oil.
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In a 13x9 baking dish, add spaghetti sauce and spread evenly. Place each slice in dish and top with Mozzarella cheese.
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Bake at 375 degrees for 15 minutes.
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Remove from oven and enjoy!