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["Start by preparing your wet and dry batter. Combine equal amounts of Bread Crumbs, Pecarino Ramano Cheese and Flour into a glass baking dish or tupperware. Add 2 Tbs of Garlic Powder and season with salt and pepper. In a seperate bowl add 8 Large eggs, if you are using mediums add a few more. Finely chop parsley and add it to the egg mixture.", "", "For the eggplant: Cut each end off and stand on end. With a peeler remove skin. Work quickly to ensure eggplant will not turn brown (doesn't effect the taste). Holding the eggplant horizontally, slice in half in a vertical direction. After halving, begin slicing into 1/2"" Slices. Slices can be put back together, wrapped in plastic wrap and stored in fridge 1-3 Hours prior.", "", "For the pan: An electric fryer that you plug in (it's an oval shape) works best for this and any other parm'd recipe. Next best is a large skillet that is deep. Fill with vegitable oil to appx 2-3 inches. Should be filled enough so eggplant will float while frying. To check oil add a pinch of the flour mixture and see if it bubbles. Do not over heat the pan. You are looking for a medium bubble once the eggplant hits the oil. If oil is not hot or too hot allow adjust to current temp before frying. As you fry use a slotted spoon to remove white foam. If more oil is needed for large batches, Add it!! Just make sure that you allow for the oil to heat up again if adding cold oil to hot oil.", "", "Dip each slice into the egg FIRST, then the flour. Then directly into pan. Do not over crowd pan. Flip eggplant only once.", "", "Once fried, add small layer of sauce to a caserole dish. Layer 1st stack of eggplant, add pecarino ramano cheese on top, add sauce, add mozzarella, REPEAT. Once stacked and layered complete by adding a final layer of sauce and final layer of Mozarella Cheese (can be replaced with the pecarino for a lighter finish)", "", "Bake in oven for 45-1 Hour at 350. Let cool for at least 15 mins before serving."]
