Slice eggplant about into about 1/2" slices. Place in colander, salt liberally. Let sit approx. 1/2
hour. Rinse salt off, pat dry. THIS IS ESSENTIAL. The salt draws out bitter juices and makes your
eggplant delectable.

Beat an egg with some milk. Dredge eggplant slices in egg mixture and then seasoned breadcrumbs.
Pan fry in about 1/4" of olive oil over medium-high heat until golden. You want it crisp, but don't
worry about cooking through. Drain slices on paper towels.

Spread about 1/2 cup of marinara on the bottom of a baking pan. Arrange eggplant slices on top.
Pour another 1/2 cup of marinara (or more, depending on taste) on top. Sprinkle liberally with equal
amounts of mozzarella and parmesan. Bake about half an hour at 375 deg. or until cheese is all melty
and sauce bubbles. Serve with some kind of pasta. Pasta dishes that include something bitter like
greens or briney like olives are especially good with it.