Directions

• ESTIMATED TIME: 20:00 MIN – Bring Sal & Judy’s Original Pasta Sauce to a full boil in a 2-quart saucepan. Lower heat to a simmer and cover pan; cook for 20 minutes.
• ESTIMATED TIME: 15:00 MIN – Combine water and salt in a large mixing bowl, stirring to dissolve salt. Soak eggplant slices in the brine for 10 minutes. Remove eggplant and pat dry using absorbent paper towels; set aside. Preheat oven to 400°F.
• ESTIMATED TIME: 20:00 MIN – Heat olive oil in a heavy 12-inch skillet over medium heat. When oil is hot, fry eggplant slices in batches, turning once, until golden brown, about 5 minutes. Remove from skillet and drain on a wire rack covered with absorbent paper towels. Line the bottom of a 9″ x 13″ x 2″ baking pan with a layer of the drained eggplant.
• ESTIMATED TIME: 10:00 MIN – Lightly salt and pepper the slices. Scatter 1/3 of the grated Parmesan cheese on top. Add a second layer of eggplant slices and scatter half of the remaining Parmesan cheese over the eggplant; salt and pepper the slices.