2 large eggplant, diced in 1/2 inch slices

3 eggs, plus 2 tablespoons water

2 cups flour, seasoned

Olive oil, for frying

8 cups (2 bottles) of your favorite sauce

8 oz fresh mozzarella, sliced thin, or grated

Fresh grated  Parmiggiano Reggiano

Ok everyone this is absolutely amazing and don’t be intimidated by this recipe! Its super easy this is a really great recipe to entertain with. Make it in the morning and pop it in the oven 30 min before your company comes over. Either way… absolutely delicious. Ok to start off, find nice big eggplant ,cut off the top and bottom, and slice it into half inch thick slices. On a rack over a sheet pan salt both sides of the eggplant to get the bitterness of the seeds out. Let sit for about an hour and rinse off the salt.  You’ll see liquid at the bottom on the pan, but just discard it! In a large deep saute pan, add about a half an inch of olive oil and turn it on medium high to heat up. You want to make sure the oil is hot, because if not the eggplant with absorb the oil and make the dish very heavy and greasy. To test if your oil is hot enough, put a drop of water in it and if its sizzling like crazy, you know its ready! While the oil is heating up get your egg-wash and flour ready. To make the egg-wash just crack about 3 eggs and whisk together with a little water and salt and pepper. To the flour put lots of salt and pepper. Its really important to season everything as you go! Working with a couple of pieces of eggplant at a time first dip the eggplant in the egg-wash so it’s covered in the egg, then place in the seasoned flour so the eggplant has a thin layer of the flour. Shake off the extra flour. Put into the oil and let cook on each side about 5 minutes until a light golden brown on each side. Once cooked, place on paper towels to soak up the extra oil. Work in batches and if you need to add more oil add it and make sure if can heat up before you cook the rest of the eggplant. Once you have all the eggplant cooked its time to assemble everything. In a baking pan, put a layer of the spaghetti sauce on the bottom and then arrange the slices of fried eggplant on top of that. Top that with a thin layer of mozzarella and the fresh grated parmesan. Then do another layer of the same: sauce, eggplant, mozzarella, and parmesan. For the final layer top off the eggplant with the rest of the sauce, the last bit of mozzarella, and parmesan. Pop that bad boy into a preheated 350* and let cook for 30 minutes until its bubbly and the cheese is starting to get brown on top. Cut and serve!! You’re family will be so impressed! I hope you like it