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Pare eggplant and cut crosswise into ¼ inch slices.
Beat egg and lemon juice together. Dip eggplants in mixture and
then roll in bread crumbs.
Saute garlic in oil for 5 minutes on med low. Add eggplant slices
and sauté until golden brown. Remove and keep hot.
Add tomato sauce, parsley, basil, oregano, and salt to remaining oil
– simmer 15 minutes.
Arrange alternating layers of eggplant parmesan and mozzarella
and sauce in dish. Top with mozzarella.
Bake at 350° for 30 minutes.
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Alt. Directions- Bread and fry the eggplant- combine breadcrumbs, romano, ½ tsp salt, and
some pepper, Put flour, eggs, and breadcrumb mixture in 3 separate dishes. Dredge eggplant
in flour, shaking off excess. Dip in egg, letting excess drip off. Dredge in breadcrumbs to
coat. Let stand for 30 minutes.
Heat oil in large straight sided skillet over med high heat. Working in batches, fry eggplant
until golden about 2 minutes per side. Transfer onto a paper towel lined baking sheet.
Assemble the dish- Preheat oven to 375. Speak ½ cup marina sauce in bottom of 9x13 inch
baking dish. Arrange a layer of eggplant on top, over lapping slightly. Top with 1 cup sauce.
Sprinkle with 1 cup mozzarella and ¼ cup romano. Repeat twice to form layers with eggplant,
sauce then cheeses. Cover with foil. Bake until bubbling, about 30 minutes. Uncover and
bake until cheese melts, about 5 more minutes.
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