1 eggplant, peeled, cut lengthwise into 1/4" thick slices 3 teaspoons salt 2 large eggs, beaten 2 cups fresh bread crumbs oil, for frying 1/4 cup olive oil 3 cloves garlic, minced 1 can (1.75 pound size) crushed tomatoes salt and pepper, to taste 2 tablespoons fresh parsley, chopped 12 ounces mozzarella cheese, cut into thin slices
Put the eggplant slices on a baking sheet, sprinkle with the 1-2 tablespoons salt and let stand for 1 hour.
Pat slices dry with a paper towel. Dip slices into egg, then cover completely with bread crumbs. Heat 1 inch of oil in a large skillet and fry eggplant until golden on both sides, about 1 minute per side. Drain on paper towels. Preheat oven to 350 degrees F.
In a medium size skillet, over medium heat. add the garlic, tomatoes, salt and pepper to taste. Cook, uncovered, for 7-8 minutes remove from heat and stir in the parsley.
Spread about 3/4 cup of the sauce on the bottom of a baking dish, cover with the eggplant and top with the mozzarella. Continue this layering until all ingredients are used up finishing with sauce on top.
Bake for 12-15 minutes, or until cheese has melted. Serve warm or at room temperature.