2 large eggplants
¼ cup Salt
1 jar Coppola’s Sausage and Pepper
½ cup Olive oil
¼ cup Freshly ground black pepper
½ cup all-purpose flour
4 large eggs, beaten
½ cup milk
1 tbsp. chopped parsley
1 ½ lbs. low moisture mozzarella cheese, shredded 1 cup grated Parmagiana cheese
Peal eggplant. Cut length wise roughly 1/8 inch thick.
In a pan, cover the bottom with eggplant. Sprinkle a little salt with some cracked black pepper. Make another layer and repeat until all the eggplant is layered. Let sit for 20 minutes
In a bowl crack the eggs. Add milk, parsley, cracked black pepper and 3 pinches of Parmagiana cheese. Beat well till bubbles form.
In a cast iron skillet, put 3 tablespoons of olive oil and put on medium heat. Dust the eggplant on both sides with flour then dip the eggplant into the egg wash and place into the pan. Brown on both side then place onto a paper towel lined plate. Repeat until all the eggplant slices are finished.
Take a ceramic or glass baking pan. Lightly sauce the bottom of the pan. Line the bottom of the pan with eggplant. Lightly sauce the top of the eggplant. Lightly sprinkle Parmagiana cheese and shredded mozzarella. Repeat until there is no more eggplant.
On the top layer. Finish the remaining sauce and mozzarella cheese. Cover with aluminum foil and place into a 350 degree oven for 20 minutes.
Remove, cut into squares and serve with hot crusty Italian bread.