Cheesy Eggplant Parmesan

One glass 9 x 13 dish or two 7 x 9 x 2 1/2″ glass dishes.

2 medium-size fresh Eggplants.

3 eggs.

3 cups of flour divided.

1/2 teaspoon of Salt.

1 teaspoon Pepper.

1 Tablespoon Garlic Powder.

1 Tablespoon of Italian Seasoning.

1 lb of sliced Provolone Cheese

1 1/2 lbs freshly grated Parmesan Cheese

1 lb grated Mozzarella Cheese

4-6 Cups of Countess Shannon’s Signature Italian Sauce

Preparing and Frying the Eggplant:

• Cut the eggplant into 1/2″ slices (discard the crown and end), and set aside.
• In a medium-size bowl, combine eggs, salt, pepper, and garlic powder and whisk for two minutes.
• Using two large ziplock bags, divide flour equally between them.
• Add Italian seasoning to the second ziplock bag of flour.  (This will be the last coating of flour before frying the eggplant)
• In a large frypan, add 1/2″ of oil (your favorite frying oil) and heat between 350-375 degrees.
• Using the first bag of flour, dredge eggplant and completely coat with flour.
• Remove eggplant from flour and completely submerse into the egg mixture.
• Remove the eggplant from the egg mixture, lightly shaking off any excess egg mixture.
• Dredge the eggplant into the second bag of flour and complete coat with flour mixture.
• Carefully add the slices of eggplant into the frying pan and fry until golden brown on both sides
• Remove eggplant from frying pan and set aside on paper towels to absorb any excess oil.
• Repeat process until all the eggplant is fried. Let cool.

Layering the Eggplant Parmesan:

Preheat oven to 375 degrees.

• Using a glass dish, add about a cup of Countess Shannon’s Signature Italian Sauce on the bottom of the dish
• Cover sauce with slices of fried eggplant and nestle the eggplant into the sauce.
• Cover fried eggplant with Provolone cheese
• Add a generous handful of Mozzarella Cheese and Parmesan Cheese and spread evenly.
• Add 1 to 1 1/2 cups of Countess Shannon’s Signature Italian Sauce and spread evenly to cover.
• Adding another layer of fried eggplant, nestle the eggplant into the sauce.
• Cover eggplant with slices of provolone cheese
• Add a generous handful of grated Mozzarella Cheese and Parmesan Cheese and spread evenly. (Depending upon the depth of your dish, repeat if possible)
• Bake in a preheated oven at 375 degrees until sauce is bubbling and cheese is golden brown, (approximately  20 minutes).
• Let stand for 15-20 minutes before slicing and plating, garnish with fresh Parsley.

Bon Appetit!!!