• Slice eggplant. I like it medium thick, about 1/2 inch. You may choose thicker.
• Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
• Beat 2 eggs. You may not need all four so beat more as you need them.
• Add salt and pepper into eggs.
• Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels.
• Preheat oven to 400 degrees.
• Put tomato sauce in bottom of baking dish.
• Layer eggplant with sauce and mozzarella cheese. You can choose to make one layer, two layers or three layers.
• Bake until to layer is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.

Grain Free Eggplant Parmesan

• Sweat eggplant as above.
• Use egg white. Mix egg white with one tablespoon water.
• Season eggplant with salt and pepper.
• Dip into egg white.
• Fry in high heat oil for a few minutes each side.
• Drain on paper towels.
• Continue with directions above, starting with preheating oven to 400 degrees.