INGREDIENTS
1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant, sliced into 1/4" rounds
salt to taste
1/2 - 1 cup pasta sauce
1 medium onion, sliced
2 tomatoes, sliced
Dried basil
Dried oregano
1 cup grated Parmesan cheese
1 cup crumbled feta cheese -or- shredded mozzarella
4 slices Muenster cheese, torn into strips (optional)
1 lb sweet Italian sausage (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels. (Alternately, if you prefer to stay away from the grease, bread the eggplant slices as directed, then place on a baking sheet coated with non-stick cooking spray, and bake 14 minutes on each side.)
In the prepared baking dish, spread 1/2 cup pasta sauce. Layer eggplant, sausage (if using), onion, additional 1/2 cup pasta sauce (if desired) , tomatoes, Parmesan cheese, and feta/mozzarella cheese. Top with strips of Muenster (optional).
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
