Eggplant Parmigiana

3 lbs eggplant
2 cups flour, placed in zip top bag
3 eggs beaten and placed in zip top bag
3 cups Italian bread crumbs, placed in zip top bag
16 oz. shredded mozzarella
1/2 cup grated romano cheese
1 quart of your favorite tomato sauce
1 cup olive oil

Slice eggplant, lightly salt and place on plate between layers of paper towels for 15 minutes. Add two or three slices at a time to the flour bag and coat slices. Then dip in egg until flour is coated. Finally dip in bread crumbs and fry in hot olive oil turning once and cooking until each slice is golden brown on both sides. Remove and let drain on paper towel. When all slices have been fried and drained, make layers of eggplant, sauce, mozzarella and romano. The last layer should be sauce, mozzarella and grated romano. Bake at 350 F for 30 minutes of until the cheese is bubbly. If cheese starts to get to brown, cover lightly with foil.

This is my sister's recipe for dipping oil - great with warm Italian bread. When you make this, have the kids take turns shaking up the jar. ;-)

Dipping Oil

In a one quart plastic container with a tight lid, put 2 cups olive oil, 1/4 cup grated romano cheese, 10 chopped kalamata olives, 10 capers, 5 dried tomatoes, chopped, 2 cloves mashed garlic, 1 teaspoon dried basil, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes (optional).

Put lid on tightly and shake well. Let oil ripen overnight at room temperature. Then refrigerate. Remove from refrigerator an hour before you want to use it.