breaded & baked

If you use a pizza pan, or a wire rack, you don't have to turn the eggplant slices. Next, you cool the eggplant, and then layer as usual: a little sauce in the bottom, followed by a layer of eggplant, then mozzerella cheese, then spoon on a little sauce, followed by another layer of eggplant, and a drizzle of cheese. Spoon sauce over the top, and some more cheese, with a final spritzing of parmesan cheese, and bake until warm thru, and melted. voila!