recipe from Michele Scearbo
2 medium or 1 large eggplant (firm to the touch)
olive oil (about 4 tablespoons)
1/4 cup milk
about 2 cups Italian style bread crumbs
1 jar tomato sauce, your favorite brand or homemade
mixture of Italian cheese (can by bag of preshreded mixed Italian, or grate your own) - mozzarella, Parmesan or pecorino romano and a little bit of grated cheddar cheese
Preheat oven to 400 degrees.
Place the breaded eggplant rounds on the prepared baking sheet. Continue until all the rounds have been dipped and coated. Drizzle the tops with more olive oil.
Place one of the eggplant rounds from each paired stack in the pan. Make sure you remember which round goes with the other as you do this step. See how I have the matching rounds on the baking sheet to the right? You need to keep track of which rounds go to together.
Repeat the same steps as before - add a small amount of sauce on the top of the eggplant round. Be a little more generous with the sauce so the stacks don't dry out when you are baking them and spoon enough sauce to lightly coat the sides of the stacks. I also like to add a spoonful of extra sauce in each corner of the pan.
Doesn't that look amazing? It is. Trust me. I thank my mother every time we eat this for creating such an awesome dish. It will make you an eggplant eater. Give it a try and let me how much you love it! If you have leftovers, this makes a mean sandwich the next day.