Eggplant Parm

This is a labor of love because it does take a little time. So if you  are having a special occasion or for a special
someone it is worth it. My girls love this, so today as I am making my eggplant, I will be thinking of them and missing them.

Three small to medium eggplants peeled and sliced thin
In two separate bowls put::
about 6 eggs scrambled seasoned with salt, pepper and about 1 tbls of Italian parm cheese ( please no green can)
two cups of flour seasoned with salt , pepper,garlic powder
A colinder with paper towels in it
A wire cookie cooler lined with paper towels
Heat a Heavy fry pan with about 1 inch of oil( canola)
1 lb of mozzarella
4tbls of Italian parm cheese ( please no green can)
Your favorite marinara sauce


Take sliced eggplant and dredge in seasoned flour and then into egg mixture put into hot fr pan.
Make sure your oil is hot or else the eggplant will be greasy.
Brown on both sides.
When cooked put into colinder , cool for a minute then transfer to wire rack make single layers
you can also blot the eggplant with another paper towel after laying them down on rack
Contunue the process until finished.

A fee hints you may have to change the oil if it foams up too much, this means it is dirty
Also you may need to make more egg mixture (maybe two more eggs)

Layer eggplant, sauce, parm chees, mozzarella until finished.
Top with mozzerela  and bake 350 covered for about 15 minutes
Take cover off and bake another 10 minutes
Let sit about 10 minutes before serving

Make some pasta, garlic bread and salad or fresh broccoli .
Enjoy!!!