Frances Mayes Eggplant Parmesan

Makes 6 servings

ingredients

3 medium eggplants, peeled and thinly sliced
4 eggs, beaten for eggwash
Flour for dredging
Breadcrumbs for dredging
Salt
Pepper
2 cups Sunflour Oil
2 cups tomato sauce
Handful of fresh basil
4 oz Parmigiano, grated
8 oz Mozzarella, grated

directions

Preheat oven to 350 degrees. Lightly dredge eggplant slices in the flour which has been seasoned with salt and pepper, then in the eggwash, then in the bread crumbs. Shake off excess and fry them in batches in sizzling sunflour oil until lightly browned. Drain on paper towels and salt them. Spoon some tomato sauce on the bottom of a 9 x 12 inch baking dish. Add layer of eggplant, then a layer of tomato sauce, basil leaves and sprinkle with parmigiano and mozzarella. Add another layer of eggplant, sauce and basil, finishing with parmigiano and mozzarella on top. Bake for 45 minutes until bubbly.

Tip:

For crispier eggplant, after slicing, salt and lay on paper towels for 20 minutes. This will sweat the water out of the eggplant and prevent the dish from becoming soggy.