Nonna Conti's Eggplant / Aubergine Parmesan (No Breadcrumbs)

1. 1

   Peel the eggplant and cut it into paper -thin slices.

2. 2

   Layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant.

3. 3

   Put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.

4. 4

   Preheat the over to 400F.

5. 5

   Beat the eggs in a pie pan and season with salt and pepper.

6. 6

   Pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.

7. 7

   Working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.

8. 8

   Cook on each side just until golden brown then remove and drain on paper towels or brown paper bags.

9. 9

   (Watch the eggplant carefully; the thin slices will cook very quickly.

10. 10

    ).

11. 11

    Layer the eggplant and Marinara Sauce in a shallow baking dish, ending with a film of sauce on top.

12. 12

    Sprinkle the cheese evenly over the sauce and bake for 10 minutes.

13. 13

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.