Trim the eggplants and cut them into 1/2 thick slices.
Layer the slices in one or more colanders, sprinkling each layer with salt.
Let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
Rinse the eggplant and pat dry.
Put about 1/2 inch of oil into one or more large deep skillets over medium heat.
Fry the slices in batches, in a single layer, turning once until browned on both sides.
Drain on paper towels.
Preheat oven to 350°F.
Spread a thin layer of sauce in one or more shallow baking dishes.
Make a layer of eggplant slices, overlapping them slightly.
Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
Repeat the layering, ending with eggplant, sauce and grated cheese.
(The eggplant can be made ahead to this point and covered with plastic wrap. Can be refrigerated for several hours or overnight. Remove it from the frige about 30 minutes before baking).
Bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
Let stand for 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.44 Kcal (521 kJ)
Calories from fat	12.42 Kcal
		% Daily Value*
Total Fat	1.38g	2%
Cholesterol	9.56mg	3%
Sodium	701.34mg	29%
Potassium	527.63mg	11%
Total Carbs	13.93g	5%
Sugars	9.32g	37%
Dietary Fiber	5g	20%
Protein	14.23g	28%
Vitamin C	3.5mg	6%
Iron	1mg	5%
Calcium	408.5mg	41%

Amount Per 100 g
Calories	53.71 Kcal (225 kJ)
Calories from fat	5.36 Kcal
		% Daily Value*
Total Fat	0.6g	2%
Cholesterol	4.13mg	3%
Sodium	302.72mg	29%
Potassium	227.74mg	11%
Total Carbs	6.01g	5%
Sugars	4.02g	37%
Dietary Fiber	2.16g	20%
Protein	6.14g	28%
Vitamin C	1.5mg	6%
Iron	0.4mg	5%
Calcium	176.3mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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