Italian Eggplant

2 large eggplant, peeled and cut in half-inch slices

Salt and pepper

1 cup flour or more if needed

French bread crumbs

3-4 eggs

1/2 cup canola oil

1 pound shredded mozzarella

3 cups marinara

Lay eggplant on paper towels, sprinkle with salt and pepper.

Heat oven to 400 degrees. Pour oil on a jelly roll pan.

Into separate bowls or pie plates place the flour and the bread crumbs. Beat the eggs slightly with a splash of milk and place in a third dish. Dip each eggplant slice into flour, then egg and bread crumbs. Place on oiled pan in single layer and bake until browned, about 15-20 minutes each side; you may need to use two pans. Drain eggplant on paper towels.

Reduce oven to 300 degrees. Return eggplant to a jelly roll pan in a single layer. Top with mozzarella and about 3 cups marinara. Return to oven for 30 minutes or until heated through.

Serve with a side of pasta with marinara and meatballs.

Serves six to eight.