2 pounds of eggplant (about 2 regular sized)
1 deep dish (pie plate) of 3 eggs beaten with 3 tablespoons of water to loosen up
1 deep dish (pie plate) of plain flour (Hint: use plenty so you wont have to refill!)
1 deep dish(pie plate) of plain or Italian dried bread crumbs (Hint: use plenty so you wont have to refill!)
1 cup Parmesan
2 cups spaghetti sauce
2 cups shredded mozzarella
Slice pieces of eggplant into disks about 1/4 inch thick (leave skin on)
Place the eggplant in a colander in the sink and sprinkle with salt. Cover w/ paper towels and place heavy objects on top to allow the juices to be released, this takes about 30 minutes
Rinse off salt and wipe very dry with paper towels.
Now set up your 3 plates in this order ~flour~egg~bread crumbs~ and then a large tray.
Now dip in flour banging off any excess flour~ then egg allowing any excess to drip off~ then bread crumbs. Line all the pieces up on a tray to dry out a bit while you proceed.
~please see notes below before frying~Heat up about 11/2-2 inches of olive oil to 325 and fry 2-3 eggplant slices at a time on both sides until golden brown. You may need to replace the oil half way through if it starts to turn dark.
Drain on paper towels
Layer in a lasagna pan: sauce, eggplant, Parmesan, Mozzarella, sauce, eggplant, Parmesan, Mozzarella ending with sauce and mozzarella only.
Bake at 350 covered for 35 - 40 minutes (At this point you can cool and refrigerate the eggplant until later and then just have to proceed with the last steps!)
And then 10 minutes uncovered until golden brown.
Allow the eggplant to sit 15 minutes before cutting into it or else it will ooze out everywhere.
Notes on Frying With Olive Oil:
I use a cast iron dutch oven but a Fry Daddy also works just make sure your pan has atleast 3 inches above the oil line.
Don't over heat the olive oil or else it will burn, 325 is the recommended temperature for frying with olive oil.