I used two eggplants. Peel 'em. And slice into about 1/2" rounds.
For the breadcrumb mixture, I used gluten free croutons.
Just place them in a sealed bag and smash away.
Then I added some fresh Parmesan to that, as well as some salt, pepper, and oregano.
I also grated some mozzarella and more parm for the finished product. BTW, whenever a recipe calls for mozzarella, I use the whole milk version (no part skim stuff for me!) and I get it as a block to grate myself. It just tastes that much better.
The assembly line. Dip in egg mixture then breadcrumbs.
You bake these for about 20 min. then flip 'em over and get the other side deliciously golden brown. It does take a little while, but it's totally worth it. Of course I started this meal at like 6:00, so we ate later than normal that night:/
I could eat these just like this.
While the eggplant was in the oven, I sauteed some onion and garlic. I then added my tomato sauce (I used 48 oz--we like lots of sauce) to that and let it simmer for a while. When the eggplant is done, you just layer it all in a 9x13--sauce on bottom of pan, eggplant, sauce, cheese, and another layer of all that goodness.
So, so good.