1 ½ pounds eggplant, peeled and sliced ¼ inch thick
2 eggs, lightly beaten
1 cup packaged seasoned bread crumbs
4 tbsp olive oil
1 jar (26 oz) Marinara sauce
½ tsp salt
½ tsp Italian Seasoning
¼ tsp Red Pepper Flakes
1 ripe tomato, seeded and chopped
2 cups shredded mozzarella cheese
¼ cup grated parmesan cheese
Dip eggplant slices into egg and coat with bread crumbs
Heat 2 Tbsp olive oil in large non stick skillet over medium high heat. Cook eggplant in 3 batches until browned, 2 minutes each side. Add oil as needed, transfer to plate
Let skillet cool slightly, wipe clean.
Mix salt, Italian seasoning, pepper flakes, and tomatoes in bowl.
Spread ¾ cup marinara sauce in skillet. Arrange half of eggplant on top of sauce
Spoon half tomato mixture on top of eggplant slices
Top with 1 cup marinara sauce, sprinkle with 1 ½ cups mozzarella, 2 Tbsp parmesan.
Repeat layering, placing mozzarella in mounds on top so each serving will have a portion.
Cover skillet, simmer 20 minutes until heated through and cheese is melted.