Just tonight, I sliced about 7 lbs of fresh eggplant into circles about 3/8" wide, give or take.
I then heavily salted them, and left them in colanders for about 1 hour. Then I rinsed them in fresh water, several times draining off the water, and then laid them between dishtowels to dry out.
Then I dredged them in a mixture of 6 oz of bread flour with 1/2 tsp fresh ground black pepper and 1/2 TBSP of sea salt mixed in already. Shook off the excess flour and then dredged them in a beaten mixture of about 6 fresh eggs and about 1/3 cup heavy cream. After draining off the excess egg wash, I then dredged them in finely ground Italian bread crumbs, shook off the excess and collected them on a couple of baking sheets.
WIth my extra really big All Clad frying pan really hot, I then added to it about 1/4" of EVOO. I then browned the eggplant coated circles until really brown and carmelized on both sides.
Then layered them in a large rectangular roasting pan, added a layer of mozz cheese, then some homemade marinara, then some fresh grated parmesan. Then another layer of fryed eggplant circles and etc. etc until the last layer was a extra heaping bunch of the grated parmesan.
Into a 350 oven for about 1 hour or so. I stick a fork into them to make sure they're al dente!
Take out and let rest for 20 minutes and then make individual servings which we put into plastic containers with lids, into the fridge, and then to lunch they go.
Excellent dish, and makes enough for two for almost two weeks of lunches!
Freeze well too.