Jenn made this up based on a variety of sources, which have been lost to time.
10 cups marinara sauce + more to serve
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. But if you’re making pasta too, you should make like four 28oz cans of tomatoes into sauce. You can prep the eggplant while the marinara 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.