in a single layer on a baking sheet lined with paper towels.
Generously sprinkle both sides of each slice with
Salt (to taste)
, then cover with another layer of paper towels. Let the salted eggplant sit for at least 1/2 hour or up to 1 1/2 hours.
When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible.
Preheat the oven to 350 degrees F (180 degrees C).
Arrange two shallow dishes next to your frying pan. Add
Gluten-Free All-Purpose Flour (1 1/2 cups)
to the first dish. Add
Large Eggs (4)
to the second dish and beat well.
Dredge the eggplant in the flour then dip in the beaten egg until well coated as you proceed with the frying process.
Olive Oil (3/4 cup)
into a wide and deep saucepan, preferably something that will fit about 3 to 4 eggplant slices at a time.
Set the burner to medium-high heat. Test to see if the oil is hot enough by carefully dropping in a cube of eggplant. (it should sizzle immediately.)
Fry 3 to 4 slices at a time, giving a few minutes on each side until they are evenly golden brown. Drain on paper towels and let cool. Season to taste with
Salt (to taste)
Ground Black Pepper (to taste)
, if necessary.
Begin assembly by first spooning some
Marinara Sauce (2 cups)
in a thin layer over the bottom of a ceramic or glass baking dish, ideally a high-sided 8-inch square.
Place a layer of slightly overlapping eggplant slices, followed by a sparse coating of
Mozzarella Cheese (4 cups)
and a generous sprinkling of
Parmigiano-Reggiano (1/2 cup)
followed by approximately a 1/3 cup of marinara sauce along with some
Fresh Basil Leaves (1/4 cup)
Proceed with two more coated layers of eggplant slices. Finish up with one last layer of eggplant topped off with a slightly more generous layer of marinara sauce. Dot the top with evenly placed bits of
Butter (2 Tbsp)
Bake in the oven for 30 to 35 minutes, or until bubbly and a golden-brown crust has formed on the edges.
Remove from the oven and let it rest for about 15 to 20 minutes before cutting into it.
If desired, garnish with a sprinkling of
Fresh Parsley (to taste)
or fresh basil. Serve tepid rather than piping hot. Enjoy!