Eggplant Parmesan

This recipe is my Husband's grandfather's favorite and I try to make it for him about once a month.

Yield 4-6 servings (depending on how big your Eggplant is)
*Adapted from Mario Batali's recipe

Ingredients
1-2 eggplants
Salt (I use Kosher)
4- 6 tablespoons extra-virgin olive oil
1 cup bread crumbs (I buy the premade Progresso Italian bread crumbs)
1-2 cups Basic Tomato Sauce or any jarred spaghetti sauce will work
Several thin slices of mozzarella cheese (6-8oz)
1/2 cup freshly grated Parmesam cheese (Costco has it already grated- love it)

Directions
Preheat the oven to 350 degrees F.

Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels. *This is really important with Eggplant- helps to make it not so tough and bitter*

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a lined cookie sheet, lay out the pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmesan cheese. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.