Eggplant Parmesan

 Step 1: Peel Eggplant. Eggplant skin ruins the recipe. For a full pan
you will need 1-2 eggplants.

Step 2: Slice eggplant thin with mandolin. WATCH YOUR FINGERS. About
1/8" thick is good.

Step 3: Dip eggplant slices in flour, then egg wash, then Italian bread
crumbs.

Step 4: Crisp eggplant. This can be done in a skillet with olive oil or
in the oven. I use the oven normally because it does not make much
difference. If you use the pan you end up eating the tasty eggplant
chips and end up having to make more. They should be very crispy when
done but not burnt. Think toasted ravioli.

Step 5: Grease a baking pan

Step 6: From the bottom of the pan layer Sauce, Eggplant, Shredded parm,
Mozzarella. I usually do 3 layers.

Step 7: Bake covered in the oven for 30 minutes. Remove cover and cook
until golden brown.

Step 8: LET COOL FOR 10 MINUTES!! Otherwise you have a mess when you cut
it. 7 minutes is NOT OK!!

Step 9: Enjoy