Vicky's Eggplant Parmigiana

Melanzane alla Parmigiana is a tradition in Vicky's family. Vicky added some very good ideas to their dish.

Ingredients:

• Three eggplants
• Marinara sauce
• Medium size can of crushed tomatoes
• Parmigiano/Fontina/Romano cheese (1 cup)
• Mozzarella cheese (1 cup); Use chihuahua cheese as well... it's very good stuff.
• Olive oil
• Approx.10 eggs
• Approx. 2 cups of bread crumbs (Progresso breadcrumbs are good)
• Approx. 1 cup of flour
• Salt, pepper

Preparation

• Marinara/Tomato Sauce: The sauce has its own recipe. Please see my note: https://trevirecipes.blogspot.com/2019/09/marinara-tomato-sauce-gravy-della.html 
• In parallel to making the sauce prepare the eggplant.
• Slice eggplants in approx. 1/4 inch thick.
• Whip the eggs.
• 1. First flour;
  2. then eggs;
  3. then bread crumbs.
     
     
• Fry eggplant slices on both sides until cooked and the pieces are crispy.
• Lay on paper towels.
• After finishing frying all the eggplant, then:
• Layer in baking pan:
  1. First marinara / tomato sauce;
  2. then eggplant slices;
  3. then parmigiano/fontina/romano cheese;
  4. then add another layer of eggplant;
  5. then crushed tomatoes;
  6. then the mozzarella cheese;
  7. then another layer of eggplant;
  8. and marinara sauce.
• Put in the oven at 350 F for an hour: Cover with aluminum foil if it starts getting too brown.
• Put mozzarella on top and back in the oven for another 10 minutes.
• Take out of the oven; let it settle for 15 minutes (don't let Oscar start eating just yet!!!)
• Serve it in squares.
• Next to a nice green salad.
• And a bottle of Chianti.