Eggplant Parmesan
"Here's a helpful hint: The cooking oil used to fry the eggplant in this recipe can be filtered and saved for another recipe or discard. Just filter the hot oil through a coffee filter to remove any solids from the oil. Many restaurants do this to avoid waste and it's perfectly acceptable to do this at home as well...."
INGREDIENTS
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1 ¼ pounds eggplant, peeled and cut into slices about ½ inch thick (15 slices ranging in size from small to large)
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Salt
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1 cup flour
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1 teaspoon salt
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½ teaspoon black pepper
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3 eggs
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3 tablespoons milk
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1 ½ cups seasoned bread crumbs
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Vegetable oil – enough to fill a 14 inch skillet with 1 inch of oil
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1 ½ quarts tomato sauce (see our recipe here), or your favorite jarred sauce
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1 cup freshly grated Parmesan cheese
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¼ pound Fontina cheese sliced
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1/8 cup freshly grated Romano cheese
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½ pound fresh mozzarella cheese
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Your favorite pasta for serving
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