Eggplant Parmigiana

Ingredients: 

• One whole eggplant, sliced into 1/4” thick rounds
• 2 eggs, slightly beaten
• two generous handfuls of breadcrumbs, seasoned with garlic, basil and oregano to taste
• 2 cups flour, seasoned with pinch of salt and pepper, mixed
• fresh whole milk mozzarella, sliced into 1/4” thick rounds
• 1 tbsp. grated Pecorino Romano cheese
• 1 tbsp. fresh basil, julienned
• Marinara sauce, heated, enough to cover slices once finished cooking
• Deep fryer, set to 375 degrees

Directions:

1. Lightly coat slices off eggplant in flour mixture
2. Dip coated eggplant into slightly beaten eggs
3. Coat eggplant with seasoned breadcrumbs 
4. Deep fry until golden brown and crispy — approximately 3 minutes
5. Layer on a platter with your favorite marinara sauce (already heated to serving temperature), and slices of fresh whole milk mozzarella cheese
6. Top with sprinkle of Pecorino Romano cheese and julienned basil, and serve hot