Francie' Eggplant Parmigian Part 2

Francie's Fancy Eggplant Parmigiana
Part 2

Ok now that we got part one out of the way (that part that is so boring). So you drain and dry off the slices of eggplant. You lay out the bread crumb in a dish or other suitable receptacle. This is where my tip comes in. About adding a little bit more. The Italian flavored bread crumb already comes with cheese peccorino romano as a mater of fact . Even so sprinkle a little bit more. Why not? But not too much as it could make it taste bitter and change the texture.

Scramble a couple of eggs. Put it next to the bread crumbs. Put some vegetable or cannola oil in a large frying pan. Add a bit of olive oil. About 4 to one. Heat the oil to about 350 degrees, I think. at any rate make it real hot so it sizzles.

Dip a slice in the egg and then coat it with the bread crumbs and fry it in the hot oil. Adjust the heat. Fry the slices till crispy on the out side and soft around the edges and inside as well. That goes without saying. Then  drain them on paper towels as they are done. Great that was easy. It's just that you have to stand there. Well there is another way. You can bake them. But you do have to keep going back. Selectively turning and removing them.

Ok now slice the mozzarella. You can slice in slabs or shred it yourself.  In order to spread over each layer of fried eggplant.That you spread over the bottom of a baking pan about 3 inches high.

The sauce, ah yes the sauce. Using a sauce pan you pour the prepared tomato sauce. That you got from a jar. Nothing wrong with that. Heat up the tomato sauce and add some more oregano and some black pepper and a pinch of red pepper if got it. If you have chili powder that will work just fine. Not too much. Let it simmer just a bit. About  5 min. with the cover on. You may need more that one jar. It depends on how much you are making. What ever... Scramble up some eggs.

Begin by covering the bottom of the pan with the slices your have fried. Spread some sauce over them. Spread or place the mozzarella cheese over the layer. Next sprinkel some grated cheese over the top.
Now the coup de grace. You spread the egg mixture over the top evenly if you can. It can take some manipulation. Remember the egg will expand when cooked. So make it thin. Continue with the layers.Three to four layers. I recommend four layers. Maybe five, but no more. You can't pin me down on that one. Do the same on each layer except the top layer. That gets no egg.

Now pop it in the oven, as all those T.V. chefs like to say, at 350 degrees F. Bake it until the cheese on the top melts and spread over the top layer. The sauce will perculate along the side and bubble up to the top. That is about when it is ready. Nice and hot. The best thing is that it is just as good at room temperature. As well as "ice box cold". Now you eat it and you know why it is called fancy.

If you want to use sausage in your recipe. Pre cook the sausage and then let cool and slice. Placing the slices on the layers of the eggplant. Along with the other stuff.  One slice high.