Ketan's Eggcellent Eggplant Parmigiana

Here's a little history on how I stumbled upon this magnificent recipe. I decided to host the third presedential debate with a theme titled "I ate at the debate". In making a cuisine decision, I pondered the usual suspects (Mexican, Indian, Italian) and finally decided to go with MAGNIFICO ITALIANO! I looked at several Eggplant Parmigiana recipes (also spelled Parmesan for all McCain voters). I combined several of the recipes into my own personal fantabulous one.

So, here we are.

This recipe will make enough for 4-6 people

Ingrediants:

# Salt and pepper
# 1 large eggplant, about 1 pounds cut in 1/8" slices
# 3 Tablespoon Olive oil for greasing baking sheet
# 1 cup Canola Oil
# 2 cups basic tomato sauce
# 1 bunch fresh basil leaves, chiffonade
# 1 pound fresh mozzarella, sliced 1/8-inch thick
# 1/2 cup freshly grated Parmigiano-
# 2 cups of breadcrumbs
# 1 Tablespoon Oregano (dried)
# 1 Tablespoon Thyme (dried)
# 1/2 cup all-purpose flour

1. Wash eggplant slices in cold water and then drain off excess water with paper towels
2. Spread out slices of eggplant on a baking sheet and generously add salt / pepper on top
3. Set aside eggplant slices and wait 30 minutes for salt to remove all excess water
4. In the mean time, setup 3 dish bowls with the eggs, breadcrumbs, and flour in each
5. Take eggplant slices and dip them in the flour, then the eggs, and then the breadcrumbs
6. Heat Canola oil in 1.5 inch pan (1/2" oil) and pan fry the breaded eggplant slices
7. In a Baking dish, grease the bottom and sides with the Olive Oil, then layer with sauce
8. Layer the pan-friend eggplant slices, then Mozzarella cheese, then Parmesan cheese
9. Do a second layer if your baking pan is smaller than 14" X 8"
10. Bake for 30 minutes or until cheese starts to brown with bubbly deliciousness.