Easy Eggplant Parmigiana

I had such a craving for this eggplant parmigiana after seeing it on the Food Network. My mom and sister helped me assemble this dish, with our assembly line for the eggplant and putting together the layers in the casserole. After it came out of the oven, the fresh mozzarella was beautifully melted and the fried eggplant remained perfectly crunchy. We all loved it!

Source: Mike's Deli Famous Eggplant Parmigiana, Dave Grecco

Ingredients
Oil
2 large eggplants
All-purpose flour
4 eggs
Bread crumbs
1 quart marinara sauce
8 ounces sliced dry mozzarella
4 ounces grated Romano

Directions
Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.

Peel the eggplant and slice into ¼-inch thick slices. Coat each side of the eggplant with the flour.

In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.

Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.

Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano.

Place the baking pan into the oven and cook for 20 to 25 minutes.