1. Buy 1-2 firm elongated eggplants. 2.Peel and slice into 1/4 inch slices. 3.Salt the slices and place in a large colander, and over the slices with a paper towel. 4. Place a heavy dish (object) on top of the paper towel for several hours, so that the moisture drains from the eggplant. 5. Rinse the eggplant lightly. Whisk several eggs with salt and pepper, and dip the eggplant slices into the egg and coat with Italian style bread crumbs.
6. In a lightly coated frying pan, place mild olive oil or canola oil and brown the eggplant on both sides - cook so the eggplant is tender, but do not “fry.” Coat the bottom of a casserole dish with your favorite marina sauce and place a layer of the eggplant on the sauce and then lightly coat the top of the eggplant layers. Sprinkle - generously, grated (or I preferred shaved) locatelli or parmesan cheese. Repeat so that you have three layers (you may need more than one eggplant). The top of the casserole should have a decent coating of marinara sauce and cover with grated cheese.
7. Cover tightly with foil and bake for approx. 1 hour on 350. You know it is finished when you can cut the eggplant with a fork.
It is also delicious cold - for breakfast on Italian white bread. Feel free to comment on or ask questions regarding the recipe - I watched her make it many times. By far, most guests, and my family, have said that it is the best they ever tasted.