Individual Eggplant Parmigiana Strips

Trim the tops and bottoms of the Eggplants (2) and peel them both. Then trim away the rounded portions so that the eggplant is a rectangle. Slice the rectangles into 1/4 inch thick slices lengthwise to get lovely strips. You should get about 12 strips from the 2 eggplants.

Put them in a colander over the sink and sprinkle them liberally with Kosher Salt (to taste) . This draws out the moisture and bitterness. Let it sit there for an hour.

When the hour is up, it is time to bread the eggplant. Set up the breading line with the All-Purpose Flour (3/4 cup) , Seasoned Salt (1 pinch) and Simply Organic Garlic Powder (1/2 tsp) whisked together in the first bowl, the Eggland's Best Classic Eggs (2) beaten thoroughly in the second bowl, and the Seasoned Breadcrumbs (1 cup) in the third bowl. Set up a plate on the end to hold the breaded eggplant.

When all of the eggplant strips are breaded, heat up about 2 inches of Canola Oil (as needed) in a large skillet over medium-high heat. When it starts to shimmer, fry the eggplant strips in batches of 4 for about 3 minutes on each side. When they are crispy and golden, transfer them to a plate lined with a paper towel to drain them.

Take each Prosciutto (6 slices) slice and cut it in half lengthwise. Then wrap each eggplant strip in one of the strips of prosciutto before you place them in the baking dishes. Spread a tablespoon of Marinara Sauce (3/4 cup) on top of each prosciutto wrapped eggplant strip, then evenly sprinkle the Shredded Mozzarella Cheese (1 1/3 cups) on top of that. Finally, sprinkle the very top with the Dried Parsley (to taste) .