NOTES:
• Make the night before (or morning of) and store in fridge. When ready to bake, remove a half hour or so from fridge before baking to bring to room temp.
INGREDIENTS
• Oil, for frying
• 3 large eggs, lightly beaten
• 3/4 c. flour
• ¾ c. + 2 tbsp finely grated parmesan cheese
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper
• 1 large eggplant, peeled and sliced into ½-inch rounds (use 2 eggplants if you have a large family)
• 1 jar tomato basil marinara sauce
• 1 ½ c. shredded mozzarella cheese
DIRECTIONS
1. Cut eggplant into 1/2-inch thick rounds and soak in salted water for 10 minutes to remove bitterness. Pat dry with paper towels.
2. In a wide, shallow bowl, whisk together eggs and 2 tbsp water. In another bowl, combine flour, ¾ c. parmesan, oregano and basil. Season with salt and pepper.
3. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in flour mixture, coating well. Heat a thin layer of oil in a frying pan over medium heat. Fry eggplant in batches, cleaning out pan if needed in between and using new oil to prevent burning. Flip over when bottoms are golden brown then fry opposite side. Remove and set on a plate covered with a paper towel.
4. Spread 1-ish cup sauce in a 9x130inch baking pan. Arrange half of eggplant over sauce and cover with 1-ish c. sauce then ½ c. mozzarella. Repeat with the rest of the eggplant, sauce, and mozzarella and sprinkle with remaining 2 tbsp Parmesan. Bake covered for 15 minutes at 400 then uncovered for 5ish minutes. Let stand a few minutes before serving.
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