INGREDIENTS:
– 2 large eggplants
– 1/2 cup all-purpose flour
– 3 eggs
– 1/4 cup olive oil
– 1 cup breadcrumbs (Rienzi italian is best)
– 1 1/2 cups marinara (GOOD red sauce… homemade)
– 1 lb GOOD WET *salted* mozzarella cheese (don’t be lazy, go to the Italian market… it’s worth it)
– 1/3 cup parmesan cheese shredded
– 1-2 Tablespoons fresh basil chopped
– 1 teaspoon fresh oregano chopped

DIRECTIONS:

Slice eggplant: remove stem from eggplant then slice into 1/4-1/2 inch thick slices.

Sweat eggplant: arrange slices on pan and sprinkle with coarse salt on both sides. Let sit and “sweat” excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well). NO NEED to add more salt to anything!

Bread eggplant: arrange three bowls containing whisked eggs, flour, and breadcrumbs. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs. Wipe hands with paper towel then repeat. Tip: if baking eggplant instead of frying, brush a sheet pan with 1-2 Tablespoons of oil and arrange breaded eggplant onto pan as you coat them.

Pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.

Assemble: in a large casserole dish, spread a thin layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan. Repeat an additional layer on top.

Bake: Then bake at 400F uncovered for 30 minutes until cheese is browned and melted. Top with chopped fresh basil & oregano, and serve!