Slice the eggplant lengthwise in thick slices. A large eggplant should make at least 4 long portions. Wet the eggplant using filtered water. Sprinkle lightly with McCormick Cajun Seafood Fry Mix. Prepare an iron skillet with olive oil and pan fry over medium heat for 2 minutes on each side. Use enough olive oil to keep the pan moist. The eggplant will absorb the olive oil quickly.
Place one slice of the eggplant in a casserole dish. Cover liberally with Hummus Galilee, mozzarella cheese, and Arrabbiata sauce. Stack another slice of eggplant on top and repeat until you have used all the eggplant. Bake at 350F for 20 minutes.