Eggplant Parmigiano Serving Size - 7 Prepared By - Lina & Mark Recipe Rating
			1 -2 Italian/English eggplant, sliced ¼ inch thickimage Canola oil for frying Salt & pepper to taste Parmigianino Reggiano cheese Meat Sauce from Lasagna Napolitana recipe
			Wash and peel eggplant Slice in ¼ in thick Sprinkle with salt on both sides and lay on cloth Heat oil Cook eggplant slices until crispy and remove from pan onto paper to drain oil Repeat until all eggplant cooked. Assembly: In a casserole dish, layer the bottom with sauce and sprinkle a thin layer of Parmigiano-Reggiano cheese. Place the eggplant slices to cover bottom, add another layer of sauce & cheese. Repeat until all eggplant is used. Top with a thicker layer of sauce and cheese. Can be served war, hot or cold. (Warm is the best)