-
1
In a clean sink, place eggplant slices in a collander in a single row, as many as can fit, sprinkle with sea salt.
-
2
Do this until all the eggplant is layered on top of each other, salting each layer.
-
3
Take a clean plate and lay it on top of the eggplant and weight the plate down with anything handy.
-
4
It just has to be heavy enough to purge the bitter water out of the eggplant.
-
5
It will take about 1 hour.
-
6
In the meantime, prep your pans for the finished fried eggplant.
-
7
Line an 11x17 baking sheet(s)with paper towels.
-
8
Check on eggplant when the hour is up.
-
9
At this point, you should see black water collected at the bottom of the collander.
-
10
Rinse the eggplant and pat dry, set aside.
-
11
Set up 3 equal size bowls.
-
12
Put the cornstarch in one, the egg mixture in one and the breadcrumb in one, replenishing as they run low.
-
13
Coat the eggplant in cornstach 1st, the egg mixture second and the breadcrumbs last.
-
14
Fill a large, high sided pan with olive oil about 1/2 inch deep.
-
15
VERY CAREFULLY heat olive oil.
-
16
You can use a thermometer for this but it should be about 350-370 degrees.
-
17
Once the oil is hot enough, CAREFULLY slide the eggplant into the oil and cook until one side is golden, about 2 minutes.
-
18
CAREFULLY turn eggplant over and do the same on the other side.
-
19
Retrieve cooked eggplant carefully with a spider,(its an metal weave spatula with a wood handle, poor heat conducter) and place on paper towels.
-
20
Do this until all the eggplant is fried.
-
21
Don't even THINK about touching the remaining oil for at least 90 minutes.
-
22
Now it's time to assemble.
-
23
coat the bottom of a 9x13 pan with marinara sauce, then add a layer of eggplant.
-
24
Have them overlap slightly, then add grated cheese and mozzerella to cover the top of the eggplant, then repeat: Sauce, eggplant, cheese until the eggplant is all used.
-
25
Bake at 350 for 20-25 minutes or until cheese is melted and eggplant is heated.
