Succulent Eggplant Parmigiana Ingredients: 2 eggplant, sliced (about 1/2 inch thick) 2 eggs, beaten 4 cups Italian seasoned bread crumbs (or make your own with four pieces of toasted or stale bread, finely chopped in a food processor) 4 cups spaghetti sauce (jarred or homemade) 1 (16 ounce) package mozzarella cheese, sliced or shredded 1/2 cup grated Parmesan cheese Directions: Preheat oven to 350 degrees F. Slice eggplant, salt evenly on both sides and stack into a tower. Place a heavy plate on top of eggplant tower and let sit for 1 hour. Return and thoroughly rinse salt off eggplant. Dip eggplant slices in egg, then in bread crumbs. Place…