baked eggplant parmesan

Kory actually found this recipe for eggplant parmesan when he signed out of his yahoo mail. He and I love it and you don't have to bread and fry the eggplant, which is even better. The kids complain about anything eggplant, but they'll forgive me someday...

Eggplant Parmesan

• 1 large, firm, shiny eggplant
• 1/4 cup olive oil + 1 teaspoon for walnut topping
• Salt
• 2 tablespoons plain bread crumbs
• 2 tablespoons walnuts, chopped
• 1/2 cup grated pecorino (or parmigiano) cheese
• 3/4 cups mozzarella, shredded
• salt
• about half a jar of quality marinara sauce 

1. Preheat oven to 450 degrees Slice the eggplant into rounds 1/2" thick, lay the eggplant onto a cooking sheet. Sprinkle salt and brush olive oil onto each side. Cook each side for 15 minutes turning once. Both sides should be nicely browned.
2. When both the sauce and the eggplant are ready prepare a pan that can accommodate the eggplant by brushing the bottom and sides with olive oil, then add a layer of sauce. Cover the sauce with one layer of eggplant then spoon some sauce over it, sprinkle one half of the mozzarella and one half of the pecorino, then add another layer of eggplant followed by the sauce and both cheeses. This recipe should only make two layers, if you come up with more, keep going until you are ready to add the topping.
3. Mix the breadcrumbs and walnuts in a small bowl with 1/4 teaspoon of salt and 1 teaspoon olive oil. Sprinkle the topping over the final layer of eggplant and bake until browned and bubbling, about 20-25 minutes. Allow the finished dish to rest for 10 -15 minutes before serving.