Serves:

Ingredients:

Directions:

Thinly slice the eggplants crosswise diagonally. Place a large wire rack on a rimmed baking sheet. Sprinkle both sides of each eggplant slice with
salt. Set the slices on the rack, and let stand for about 30 minutes. Wipe the slices with paper towels to plot the moisture and remove excess
salt.

Preheat the oven to 425 degrees. Drizzle a large rimmed baking sheet with the oil. In a shallow bowl, whisk together the eggs and milk. In a second
shallow bowl, stir together the flour, oregano, and pepper. In a third shallow bowl, combine the bread crumbs and ¼ cup of the Parmesan. One at
a time, coat the eggplant slices with the flour mixture, shaking off the excess, and then dip into the egg mixture, coating evenly and allowing
the excess to drop off. Finally, dip into the bread crumb mixture, patting gently to help it adhere. Transfer to the prepared baking sheet. Bake
for 15 minutes. Turn the eggplant slices over, and continue to bake until golden brown, about 15 minutes more. Let cool until easy to handle, 5-10
minutes. Leave the oven on.

Lightly oil a 9-by-13-inch baking dish. Spread 1 cup of the marinara sauce in the bottom of the prepared dish. Layer half of the eggplant slices, overlapping
them to fit on top of the sauce, and then spoon 1 cup of the sauce evenly over the slices.

Top with half of the mozzarella, and sprinkle with ¼ cup of the Parmesan. Repeat with the remaining eggplant, marinara sauce, mozzarella, and Parmesan.
Bake until the cheese is melted and the sauce is bubbling, about 30 minutes. Let stand for 10 minutes, and then serve hot.