2 medium eggplants
salt
olive oil and butter mixed for frying
flour
Marinara Sauce
fresh or dried basil
fresh Italian parsley chopped finely
grated mozzarella cheese
grated Romano cheese
Wash and trim the top and bottom of eggplants and slice about 1/3 inch thick. Sprinkle the slices with salt and place on table on paper towels topping with a paper towel, then weight with heavy bowl or books and let stand for at least 1/2 hour to extract the water from the eggplant. Heat a large skillet over medium heat then add about 1/2 inch of olive oil and 2 tablespoons butter. While the oil/butter is heating, coat the eggplant slices lightly in flour seasoned with salt and pepper. Fry eggplant slices over a medium heat turning until both sides are brown. Remove and place on paper toweling. Add more oil and butter as needed. Put some of the Marinara sauce at the bottom of a 9 x 13 inch oblong pan. Sprinkle with Romano and mozzarella cheese. Then sprinkle with parsley and basil. Layer the pan with the fried eggplant slices then continue with a layer of sauce and cheese and herbs as before. Finish with the layer of sauce and cheese. Bake in a 350F preheated oven until heated through and cheese is melted. Let stand before serving. Serves 6.
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