Easy Eggplant Parmigiana

Makes 1 9x13 pan


8 cups diced eggplant
1 Tablespoon salt
3 Tablespoons olive oil
2 cups marinara
2 cups breadcrumbs
1 cup shredded Parmesan and Romano cheeses
1/2 pound sliced mozzarella cheese

Place eggplant in a colander and sprinkle with salt. Allow to stand for 15 minutes so excess water can drip off of the eggplant. Squeeze between paper towels and sauté with olive oil until tender - about 10 minutes. Spray a 9x13 pan with oil and spread eggplant evenly over the bottom. Top with breadcrumbs, marinara, Parmesan and Romano cheeses and mozzarella. Bake in a 350 degree F oven for 30 minutes, or until the top is brown and bubbly.

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