Nonna Conti's Eggplant / Aubergine Parmesan (no Breadcrumbs)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 medium eggplant
• salt
• pepper
• 4 large eggs
• olive oil (for frying)
• 1 1/2 cups marinara sauce
• 1/4 cup parmigiano-reggiano cheese, freshly grated

Recipe

• 1 peel the eggplant and cut it into paper -thin slices.
• 2 layer the slices in a colander, lightly salting each layer and sit a plate on top, touching the eggplant. put a heavy can on top of the plate and let the eggplant drain for about an hour, then rinse off the salt and pat the slices dry.
• 3 preheat the over to 400°f.
• 4 beat the eggs in a pie pan and season with salt and pepper.
• 5 pour enough olive oil into a 10 or 12 inch frying pan to reach a depth of 1/4 inch and heat it over medium-high heat.
• 6 working with a few slices at a time, dip the eggplant into the edd, let the excess egg drip off and the slide the pieces into the hot oil.
• 7 cook on each side just until golden brown then remove and drain on paper towels or brown paper bags. (watch the eggplant carefully; the thin slices will cook very quickly.).
• 8 layer the eggplant and marinara sauce in a shallow baking dish, ending with a film of sauce on top.
• 9 sprinkle the cheese evenly over the sauce and bake for 10 minutes.
• 10 serve hot or at room temperature.