Mrs. Cote's Eggplant Parmesean

2 large eggplants sliced to about 1/8" thickness

sprinkle slices with kosher salt and layer between paper towlels

put a heavy wooden cutting board on top and weigh it down (you want to press the eggplant for 30-60 minutes)

you want to get out the bitterness and water

then mix 4 eggs and a splashof water in a bowl

on a plate spread out 2-3 cups of italian seasoned breadcrumbs

dip eggplant into egg wash and then cover in breadcrumbs

fry eggplant in olive oil in batches until both sides are golden brown

lay on paper towels to drain off excess oil

warm tomato sauce on stove until just simmering and then turn off (warm sauce is better than cold)

spread a thin layer of sauce on the bottom of a casserole dise

arrange a layer of eggplant on top of sauce

sprinkle some shredded mozzarella cheese on top of each eggplant piece

then use fresh parm-reggiano cheese and grate on top of the layer

repeat until you have used all of the eggplant

your final layer should be cheese

keep sauce on side if you need extra when service

bake at 350 for about 30 to 35 minutes