4 Medium Eggplants, sliced 1/4-1/2 inch thick
1 24 oz Jar of Marinara Sauce
1 Package Mozzarella Pearls
2 Eggs, beaten
1 Cup Grated Parmesan Cheese
1/4 Cup Maple Sugar
1 Tbsp Red Pepper Flakes
Handful of Fresh Basil, chopped
Place eggplant on paper towels in a cookie sheet. Sprinkle salt generously over eggplant. Let it sit for 4-6 hours to pull moisture out of eggplant.
Preheat oven to 350F.
Coat eggplant slices in flour. Then coat in beaten eggs. Then coat in bread crumbs.
Place on cookie sheet and bake for 12 minutes.
Mix the parmesan cheese, maple sugar, red pepper flakes and chopped basil in a small bowl.
Lightly spread marinara in the bottom of a 9x13 pan. Then place the eggplant on the marinara in a single layer. Sprinkle with 1/3 of parmesan topping. Then layer another layer of eggplant slices on top. Pour the remaining marinara over the eggplant. Layer fresh mozzarella over that and sprinkle the remaining parmesan topping over the mozzarella.
Bake 25-30 minutes till bubbling and lightly browned. Enjoy!