Eggplant Parmigiano

3 lbs eggplant, sliced
kosher salt
1 C. egg beaters
1 C. bread crumbs
marinara sauce
parmesan cheese
shredded mozzarella

1. Slice eggplant into 1/2 thick slices.  In colander, salt eggplants with kosher salt and let sit about 30 minutes.  Rinse off and pat dry.

2. Dip eggplants into egg beaters and then coat with bread crumbs.  Place on a baking sheet and bake at 350 until tender, about 45 minutes.

3. Layer marinara sauce, eggplant slices and parmesan and mozzarella cheese, ending with cheese on top.  Bake at 350 for 30 minutes.