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Slice the aubergine into rounds. Dip each slice first into the 1 egg (beaten), then dredge it thoroughly in the bread crumbs, pressing gently to coat.
Brown all the breaded aubergine slices in a pan until they're golden on both sides. Meanwhile, spread a layer of the 15 Oz tomato sauce across the bottom of your baking dish.
Arrange a layer of the browned aubergine slices over the sauce in the baking dish. Top with slices of 8 ounces mozzarella cheese and a generous sprinkle of 2 cups Parmesan cheese.
Spoon more of the tomato sauce over the cheese layer. Repeat this layering process with the remaining aubergine, cheeses, and sauce, ensuring the top layer is finished with sauce and a final scattering of cheese.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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