Fried Eggplant Parmigiana
Per 8-oz. serving
1⁄4 cup oil for frying
1 medium eggplant (about 1 pound), sliced thin
1⁄2 cup flour
3 eggs, beaten, mixed with 1⁄2 cup water
2 cups bread crumbs
1 28-ounce jar store-bought marinara sauce
3⁄4 pound part-skim mozzarella cheese, shredded
Whole fresh basil leaves
Heat the oil in a heavy skillet or fryer (about 1⁄2″ deep) until a piece of vegetable sizzles when added. Dip a piece of eggplant in the flour and shake off excess; dip it in the egg mixture and shake off excess, then press it into the bread crumbs. Repeat with remaining slices of eggplant. Fry the slices until golden, about 3 minutes each; drain on a rack or on paper towels.
Preheat oven to 350°F. Line the slices into a baking dish. Top each with a teaspoon of tomato sauce and a small mound of shredded cheese. Bake until cheese is melted, browning, and bubbly, about 15 minutes. Serve with tomato sauce on the side, garnished with chopped parsley or leaves of fresh basil.