This is a quickish easy Eggplant parmigiana. I made this for my roommate  jackthecoonbro today.


Ingredients

2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices
Kosher salt, as needed for purging,
5 cups fresh breadcrumbs
1 tablespoon dried oregano
1 tablespoon dried thyme
Freshly ground black pepper
Vegetable oil for frying
All-purpose flour for dredging
6 large eggs, beaten
2 tablespoons whole milk
Olive oil, as needed
1 jar marinara sauce or 6 cups of fresh sauce.
2/3 cup grated Parmesan, divided
1 pound fresh mozzarella, thinly sliced

The first thing you need to do is cut the eggplant into 1/2 inch rounds, and place them onto a cookie sheet linned with parchment paper or foil. Cover both sides of the slices with salt, and leave the slices for 45 minutes to 1 hour to purge the bitter water from the eggplant.

Once these are purged, mix together the six eggs and the milk into an egg wash and place flour into a separate plate for dredging. Place the breadcrumbs into a large bowl. Dredge the eggplant in flour lightly, then into the egg wash and finally into the breadcrumbs, shacking excess breadcrumbs off. Once all of the pieces have been breaded place them into a pan with 1 inch of il heated to at least 400 degrees. Fry each side for roughly a minute and a half, and fry the eggplant slices in shifts.

Once the eggplant pieces are fried place 1/3rd of the marinara at the bottom of a 10x12 baking dish. Place a layer of eggplants down and then cover with cheese, and another layer of marinara. Place a second layer of eggplant on top and the last layer of marinara and cheese.

Place in a 400 degree oven for roughly 30-35 minutes.

Serve over pasta.