Eggplant Parmigiana

1. Start by slicing the eggplant into 1/4″ rings. If you don’t like the skin then peel the eggplant before slicing.
2. Lay the slices on a big towel and sprinkle the slices with kosher salt and let sit for 1 hour. This draws out the liquid and bitterness.
3. On one big plate put the flour and mix 1-tsp salt 1/2 tsp pepper per cup of flour.
4. In one bowl whisk the eggs.
5. Wash the eggplant to remove the salt and dry really well with more towels.
6. Heat 1/2″ of vegetable oil in a large skillet.
7. Dip the eggplant slices in the flour, shake off the excess, then dip into the egg, let the excess egg run off, and then back into the flour.
8. Shake off the excess flour and then fry the eggplant until golden, flipping once.
9. Do several pieces at a time but do not crowd the skillet.
10. Add more oil as needed but be sure the oil is hot before frying.
11. Remove the fried eggplant to a paper lined plate to drain. Do not stack them.
12. Using a baking dish that works for the amount of eggplant parm you
    are making is very important. I like to stack mine to 3″.
13. Start by putting sauce in the bottom of the pan, then a layer of eggplant, then some grated cheese, then a little sauce. Continue this for a couple layers then also add some shredded mozzarella. We don’t want mozzarella on every layer as it will be too much. Every 3rd is fine. But every layer should have a little sauce and romano.
14. Once you have finished layering, finish the top with a nice amount of sauce, mozzarella and romano.
15. Place covered with foil in a pre-heated 350 degree oven for 30 minutes until the sauce is bubbling.
16. Let rest for a couple minutes before serving.

I serve mine with more grated cheese and a drizzle of extra virgin olive oil.
You can make this ahead of time and freeze it if you wish.

Daniel Mancini