Eggplant Parmigiano

Ingredients:

2 eggplants

Olive Oil

3 eggs

1/2 cup Seasoned Italian bread crumbs

1/2 cup Flour

2 cups Mozzarella Cheese

Romano Cheese

Marinara Sauce (use sauce recipe from Mario Batalli pizza recipe on this site or any marinara sauce of your choice)

Directions:

Peel the two eggplants. Cut off tops and discard. Slice remainder of eggplants in 1/4" to 1/2" rounds.

Heat oven to 350 degrees.

Pour enough olive oil to coat bottom of a large skillet. Heat skillet on Low or Medium Low heat.

Set out three bowls. In first bowl put in flour. In second bowl crack your 3 eggs and mix vigorously with a fork for at least a minute until eggs are throughly combined. In third bowl add bread crumbs. You can optionally season bread crumbs my mixing in some seasoned salt.

Coat each eggplant round first in flour, then dip in egg, then coat with bread crumbs. Put round in heated oil and fry until golden brown on each side then set aside. Do all eggplant rounds the same way. You may need to add more oil to your pan as you go.

Add a thin layer marinara sauce to a 3 Qt. casserole dish. Place one layer of fried eggplant rounds on top of the sauce. Add another layer of sauce on top of the eggplant rounds. Sprinkle 1 cup of mozzarella cheese on top of the sauce and a sprinkle of romano cheese. Add another layer of fried eggplant rounds and top again with sauce and cheeses.

Bake uncovered at 350 degrees for 45 minutes. Let stand for 5 minutes then serve.