shredded mozzarella cheese
shredded provolone cheese
grated parmesan cheese
red pepper flakes
Preheat oven to 375 F.
Slice eggplants into 1/4″ thick rounds. Sprinkle with salt and set aside for 1 hour. Rinse.
Spray 2 baking sheets with cooking oil.
Spread bread crumbs on a large plate. Mix in oregano, salt, and pepper.
Dip eggplant slices, one at a time, into beaten eggs and then press both sides into bread crumbs. Place on baking sheet.
Bake in the oven at 375 for 10 min. Turn eggplant slices over and bake for 10 min. more.
Remove eggplant from the oven.
Using a large casserole dish (9″ x 12″), spoon enough tomato sauce to cover the bottom of the casserole dish.
Make a layer of eggplant slices over the sauce.
Sprinkle 1/3 of mozzarella, provolone, and parmesan cheeses over the eggplant slices.
Add another layer of sauce.
Repeat with 2 more layers ending with the cheese on top.
Sprinkle with red pepper flakes (optional).
Place casserole on the top rack in the oven and bake at 375 for 40 minutes.
Remove from the oven and allow to cool for 15 minutes.