2 large eggplant sliced into circles about ½ inch thick. Place eggplant in colander in sink and heavily salt each slice and let drain for at least 1 hour. (Gray liquid will come out. This removes the bitterness). Thoroughly wash each piece and let drain. Once pretty much dry, bread them in the following in this order:
All purpose flour
Beaten Egg
Italian bread crumbs
Fry until golden brown in vegetable oil. Drain on paper towel and immediately salt. (Aunt Katherine and I like lots of salt but that is not for everybody.
FRANCES COPPA’S EGGPLANT PARMIGIANA
Layer fried eggplant with pasta sauce (see SILVIO COPPA’S PASTA SAUCE) and mozzarella cheese to your taste. Sprinkle each layer with parmesan cheese. Bake until hot and bubbly. Easy!