Jenn made this up based on a variety of sources, which have been lost to time.
10 cups marinara sauce
3 Standard (globe?) eggplants, 2 1/2–3 lbs
2 eggs, but have an extra on hand
bread crumbs
8 oz firm mozzarella
1 cup grated Parmesan
olive oil
Parmesan to serve
basil to serve
If you’re making the marinara, say, from simple marinara recipe, start it first. To yield 10 cups of sauce, you’ll needs three 28oz cans of tomatoes. You can prep the eggplant while the sauce simmers.
Preheat oven to 400.
Slice eggplant into generous round disks. (It’s not necessary to salt the eggplant and have it sit.)
Lightly beat two eggs. If your run out of egg in the next step, it’s handy to have an extra available too.
Dip eggplant into egg, dredge in bread crumbs, and arrange on two baking sheets sprayed or brushed with oil. Lightly spray top of eggplant with oil.
Bake uncovered for 30 minutes, flipping half way.
Assembled in two casserole dishes. Cover the bottom of each casserole with a thing layer of sauce, followed by a layer of eggplant, another layer of sauce, the mozzarella, and the Parmesan.
Reduce over temperature to 375 and bake uncovered for 15–20 minutes, until bubbly.
Serve with linguine, extra sauce, Parmesan, and fresh basil.