Nanci'S Eggplant Parmesian

1. 1

   Cooking Directions

2. 2

   Heat 2 cups of vegetable oil to 350 degrees (med high). Slice the eggplant very thin, but without making any holes in each slice. Take each slice of eggplant and run through the seasoned flour. Repeat this step until all of the eggplant is floured.

3. 3

   Beat the eggs well and add half cup of Romano cheese, chopped parsley and salt and pepper to taste. Next, drag one slice of floured eggplant into the seasoned egg mixture until the eggplant is completely coated.

4. 4

   Immediately, and very carefully, place each slice of the coated eggplant into the properly heated oil. Do not crowd with too many slices, as you will need to allow each slice to brown evenly on both sides. When evenly browned, place the cooked eggplant slices onto several layers of paper towels. This could be done earlier in the day and even the day before.

5. 5

   Take two to three ounces of marinara sauce and ladle it onto the bottom of the baking pan. Start building the layers with the eggplant slices and mold the eggplant as to create a layer and thoroughly cover all of the sauce. Continue to add marinara sauce on top of the eggplant and then spread it evenly over the top surface. Sprinkle with a quarter of the grated mozzarella and a tablespoon of grated cheese. Add another layer of eggplant followed by more marinara, grated cheese and Romano cheese. Continue building these layers until the baking mold is filled to the top.

6. 6

   Finish the top with more marinara and grated cheese. Cover with tin foil. Bake at 325 degrees Fahrenheit for approximately one hour. To test, submerge a thin skewer into the center for 15 seconds. Pull out the skewer and place on the palm of your hand to make sure it is hot in the center. Allow to settle for one hour and then cut into pieces. Serve with marinara and grated cheese.

No additional tips available.