Slice eggplant into rounds and salt for 15-30 minutes in a colander
After eggplant is done sweating, pat dry of excess salt and water
Preheat the oven to 425*
Beat eggs in a shallow dish
Blend 1 bag of plantain croutons in food processor or blender until they look like breadcrumbs
Pour blended croutons into another shallow dish, add seasonings and combine
Spray baking dish with non stick spray or olive oil
Add marinara sauce and eggplant spread to bottom of the dish
Take eggplant rounds one by one and dip into egg wash and then into crouton mixture and place into the baking dish
Repeat until the entire bottom of the dish is covered
Add a layer of marinara sauce and mozzarella cheese and repeat until all eggplant rounds are used
Top with marinara, cheese, and parmesan
Bake for 30 minutes or until eggplant is soft
Serve with a side of pasta or veggies
Enjoy!
