Eggplant Parmesan

Ingredients

• 2 eggplants, sliced
• 1 cup all purpose flour
• 1 cup (or so) vegetable oil for frying
• 1 batch pomodoro sauce (see recipe)
• 1 batch pesto (see recipe, reserve a few whole basil leaves for garnish)
• 1 12oz package fresh mozzarella, fresh, sliced (or homemade, see recipe)
• Ricotta (optional)
• Salt, for the eggplant
• Freshly cracked black pepper

Instructions

1. Slice eggplants into 1/2" slices. Try to keep them as evenly sliced as you can.

2. Optionally, slice off the peels (this will make it less bitter and eggplanty)

3. Line a baking tray with paper towels

4. Arrange the eggplant slices on the baking tray (or two trays if you need more space)

5. Lightly sprinkle salt over one side of the eggplant. Flip, and salt the other side. Let sit for 15-20 minutes.

6. While the eggplant is resting, pre-heat about 3/4 inch of cooking oil in a frying pan to 350 degrees

7. Place 1 cup of flour on a large plate, generously add salt and pepper, and stir until combined

8. Pat the eggplant dry and discard the paper towels

9. Take a eggplant slice, flour it on both sides, and fry until golden, about 2 or 3 at a time.

10. Arrange into stacks of three or four eggplant slices high: a little bit of sauce on the bottom, eggplant, smear with pesto, ricotta (if using), sauce, mozzarella, more sauce.

11. Top with a mozzarella slice

12. Bake at 375 degrees for about 30 minutes

13. Garnish each stack with the reserved basil leaves