Eggplant parmigana

3 medium sized eggplants

1 cup flour

6 eggs, beaten

4 cups fine Italian bread crumbs, seasoned

Olive oil for sauteing

8 cups of marinara sauce (recipe below)

1/2 cup grated Romano cheese

1/2 cup grated Parmesan cheese

1 1/2 pounds of mozzarella cheese, shredded

2 cups of ricotta cheese

Directions

1. After you wash the eggplant, slice them into 1/4-inch thick slices. You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.

2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.

3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.

4. Saute in preheated olive oil on both sides until golden brown.

5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.

Scalini's Marinara Sauce

Ingredients

2 Tablespoons of chopped garlic

3 Tablespoons of olive oil

8 cups chopped tomatoes (fresh or canned)

1 cup onions, chopped

1/2 cup of fresh chopped parsley

1 teaspoon oregano

1 teaspoon of crushed red pepper

1/8 cup of fresh chopped sweet basil

Pinch of thyme

Pinch of rosemary

One teaspoon salt

One teaspoon black pepper

Directions

1. Lightly saute the onions in olive oil in large pot for a few minutes.

2. Add garlic and saute another minute.

3. Add tomatoes and bring sauce to a boil, then turn heat low.

4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.