1. Peel the eggplant, then cut crosswise into 1/4-1/2" thick slices. (Eggplant shrinks during cooking.) Stack the slices together, which will help maintain moisture for adhering flour.

2. Put the flour and 2 beaten eggs in separate shallow bowls or deep plates. (The egg wash will be replenished 2 eggs at a time.)

Heat 3/4" of oil in a large non-stick frying pan that is sufficient to float a few eggplant slices at one time. While the oil is heating: dredge an eggplant slice in the flour, tap off excess flour, then dip the eggplant into the beaten egg coating thoroughly and fully covering the floured surface. Hold up the slice and let any excess beaten egg drip off. Repeat with a few more slices.

When the oil reaches 360º F, carefully slide the slices into the oil. (If the egg bubbles around the edges, that’s good, it means the oil is at the proper temperature.) Fry until golden brown on one side, turn over and repeat. At this point, the eggplant should be fork-tender to be cooked sufficiently. Remove each slice and drain on paper towels. Salt immediately. Repeat procedure with remaining eggplant slices.

3. Preheat the oven to 350º F. In a deep non-metallic baking dish or casserole (8"x8"x4") cover the bottom with some marinara sauce. (Do not be heavy-handed with the sauce throughout the process.) Layer the eggplant as follows: Single layer of fried eggplant slices. (Do not worry about evenness or spaces.) Then place a tablespoon of sauce on each slice. Spread the sauce evenly to cover each slice using the back of a spoon. Repeat layering.

Cover the baking dish or casserole with aluminum foil, cutting a hole about the size of a dime in the middle, so steam escapes. Place the dish in the center of the oven and bake for 20 minutes. Remove the foil and continue baking for 10 minutes or until hot and bubbling around the edges of the dish. Remove the dish from the oven and allow to set for a few minutes before serving.

4. Serving: Remove one slice at a time with a fork or flat spatula, and serve hot or warm. Any remaining eggplant can be refrigerated up to 5 days, simply microwave to reheat. They are great as leftovers. Make a panino, an eggplant sandwich! Butter white bread, French bread or Italian bread, place as many slices of warmed eggplant between the two slices of bread and enjoy! As a “kicker”, add a slice or two of Provolone cheese.

Cook’s Notes: Long and slender eggplants are best, but any size will do. The egg count depends upon the quantity of eggplant. Make this dish with your favorite marinara sauce, and vary it by adding some garlic, sautéed mushrooms, sautéed onion or fresh basil.