Ingredients:
Teflon bread loaf pan (8-by-4-inch)
Frying pan with 2-inch sides
3 cups vegetable oil
1 pound flour
Salt and pepper, to taste
1 quart marinara sauce (32 ounces)
1 1/2 cup Romano cheese (grated)
1 to 2 black skin eggplant (medium-size and firm)
1 dozen eggs (beaten)
1/2 cup Italian parsley, chopped
2 to 3 cups mozzarella cheese (grated)
Procedures:
Heat 2 cups of vegetable oil to 350 degrees. Slice the eggplant
very thin, but without making any holes in each slice. Season the
flour with salt and pepper, to taste. Take each slice of eggplant
and run through the seasoned flour. Repeat this step until all of
the eggplant is floured.
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.
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.
Take two ounces 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.
Finish the top with more marinara and grated cheese. Cover with
plastic wrap and then 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.
Serves 4-6
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