Somewhat Unorthodox Eggplant (Aubergine) Parmesan

• 1 large eggplant, peeled and sliced in 1/2 inch slices
• 12 lb saltine crumbs (or seasoned Italian breadcrumbs)
• 12 cup butter, melted (or margarine or italian dressing)
• 1 cup marinara sauce (or prepared spaghetti sauce)
• 12 lb mozzarella cheese or 12 lb provolone cheese, shredded
• 1 cup grated parmesan cheese

1. Salt and pepper each eggplant slice.
2. Dip each slice of eggplant into the melted butter and then coat with the cracker crumbs (you may have to press the crumbs into the eggplant).
3. Place the individual slices on a greased cookie sheet.
4. Cover the top of each disk with the marinara (like a miniature pizza).
5. Place sliced or shredded cheese on top of the sauce on each disk.
6. Sprinkle the top of each one with the parmesan cheese.
7. Place the sheet on the middle rack in a 350F oven and bake for 30 minutes or until eggplant feels soft when a fork is inserted.

eggplant, saltine crumbs, butter, marinara sauce, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/somewhat-unorthodox-eggplant-aubergine-parmesan-87826 (may not work)