Sicilian Eggplant Parmigiana

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Here we go! Slice 2 medium eggplants in 1/4" slice rounds. Whip 5 eggs in a separate bowl. Grate 2 cups mozzarella in another bowl. Mix 4c panko break crumbs, with 3 cups grated parmesan cheese, S&P in another pie plate. Put 2- 14-1/2" cans of fire roasted tomatoes, with 1 quart jar Arrabiata sauce, 3/4 diced and sauteed onion, 4 cloves of minced garlic, in a pan and heat to blend. Dip the eggplant slices in the eggs and drain, put in panko mix quickly to coat, and fry in shallow layer of olive oil till cheese starts to brown. Put a layer of tomato mixture in bottom of 9"x13" casserole dish. Layer the eggplant slices over the tomato sauce. Dollop some tomato sauce atop each eggplant slice, and then dollop some ricotta balls atop the tomato sauce. Layer sprinkled arugula leaves over all. Sprinkle grated mozzarella over all. Repeat 3x. Finish with grated parmesan over everything. Bake for 20 minutes at 400. OMG!

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