Ingredients:
3 medium sized eggplants (make sure that the flesh is firm)
Bread crumbs (I always use Aurora Italian Style - if you use plain bread crumbs, you will
have to add seasoning, so better to get the seasoned ones)
3 eggs
2 cans of Italian tomatoes (preferably San Marzano - but I also like Mutti brand)
3 garlic cloves
Olive oil
1 ball of mozzarella cheese - nothing fancy, just the usual Tre-Stela brand
Heat the oven to 350F - for best results, use a convection oven.
Thinly slice the eggplants lengthwise (I use a mandoline set to approx. 1/2") Note: it takes about 6-8 slices per layer in my 8" x 8" pyrex, and I usually make 3 layers, so that means I need 18-24 slices.
Line a baking tray with parchment paper.
Set up two bowls. Crack the eggs into one bowl and beat them. Fill the second bowl with bread crumbs. Dip the eggplant slices individually, and then dredge in bread crumbs - coat both sides.
Place breaded slices in baking tray, and bake until the slices are browned (this usually takes 10-15 minutes, but you may have to experiment with time and temperature - basically, you want the slices to be thoroughly cooked through and crisp on the outside - don't over-bake). Note: pre-cooking the slices reduces the amount of cooking time of the finished dish.
While the first slices are baking, start making the sauce. I use a very simple sauce: put a colander inside a larger bowl. Pour the canned tomatoes into the colander and break them apart. Allow the tomato juice to collect inside the bowl and put aside. Chop the garlic.
Heat about 2 tbsp of olive oil in a non-stick pan, add the tomato pulp and stir until the mixture separates, and you can see the oil. Add the tomato juice and garlic and simmer for about 15-20 minutes (the sauce will thicken slightly - not too much, it needs to be runny in order to coat the eggplant).
Grate the cheese.
Ladle a small amount of sauce into the bottom of the pyrex - enough to coat it. Add the first layer of eggplant, top with tomato sauce and about 1/3 of the cheese. Repeat two more times.
Bake at 350F for about 20 minutes - until cheese is browned
