Instructions

Peel and slice into ¼ inch wafers:

• 3-4 large eggplants.

Layer in a bowl, salting each layer. Cover with a plate holding a weight (e.g., a bowl of water) to squash the eggplant and leave for 45 minutes—this removes their bitter taste. Then rinse off salt and drain in a colander.

Make 3 (28 oz.) cans of Basic Sauce or Really Quick Sauce.

Shake eggplant in a bag with:

• flour,
• salt,
• pepper,
• garlic powder.

Then dip in beaten egg seasoned with salt and pepper, fry in canola or vegetable oil, and place on paper towels to absorb excess oil.

Sauce the bottom of a lasagna pan. Put in a layer of eggplant and more sauce. Sprinkle Parmesan cheese and maybe a little mozzarella on top (optional). Then do it again until all your eggplant is gone. Bake at 375°F for approx. 40 minutes. Let sit 10-15 minutes before serving.

For Zucchini Parmesan: wash zucchinis, cut off both ends, and slice thinly, lengthwise. Then go to the part of this recipe that says “shake in a bag” (zucchinis don’t need to be salted).