1 ceramic baking casserole (8”x4”x4”)
1 half sheet tray lined with paper towels
1 10 qt sauce or stock pot for frying eggplant
3 small baking dishes
3 medium size Italian eggplants
2 jars of Carbone Marinara sauce
2 fresh mozzarella balls (4oz) sliced to 1/8”
1 cup of fresh grated parmesan cheese
8 cups of Italian style breadcrumbs
3 cups of all-purpose flour
2 tbsp of kosher salt
1 cup fresh basil leaves
6 qts canola oil
Nonstick cooking spray
1. Remove the tops of the eggplant. Slice into 1/8” rounds and set aside. Preheat oven to 375F.
2. In a baking dish, mix eggs well with a fork until the yolks and whites are incorporated. Place the flour in another baking dish and the breadcrumbs into a third baking dish.
3. Heat the canola oil in the 10 qt pot and place over medium high heat until the oil reaches 350F. While the oil is heating, bread the eggplant slices as follows: dredge the eggplant in the flour coating both sides, then dip in the egg mix and allow the excess to drip off. Finally, dredge the eggplant slices in the breadcrumbs and set aside.
4. Once the oil has reached 350F, working in small batches fry the eggplant slices until golden brown (approx. 1-2 min). Remove the golden brown eggplant from the fryer and place onto the lined sheet tray. Season with a pinch of salt on both sides.
5. Spray the inside of the casserole dish with a nonstick cooking spray. Cut the eggplant rounds to fit inside the bottom of the dish in an even layer. Ladle ½ a cup of Carbone Marinara sauce and spread evenly with the back of a spoon to cover the eggplant. Place a single layer of mozzarella on top of the eggplant in line down the middle. Sprinkle with 3 tbsp of grated parmesan, then add another layer of eggplant on top. Repeat with the same amount of tomato sauce. This time, add a layer of the fresh basil leaves. Instead of the mozzarella, sprinkle 3 tbsp of grated parmesan again. Repeat this process until you have three layers of mozzarella and two layers of basil leaves. Do not sauce top layer. Reserve ½ cup of Carbone Marinara sauce for after the eggplant parmesan has baked.
6. Cover the eggplant parmesan with aluminum foil and bake at 375F for 40 minutes. 7. Once cooked, remove from oven and let rest for 20 minutes.
8. Remove the foil and top off the baked eggplant with the last 1/2 cup of Carbone Marinara sauce. Dust with another 3 tbsp of grated parmesan. Place back in the oven for another five minutes.
9. Remove from oven and slice into 6 squares and serve on top of a 2 oz dollop of Carbone Marinara sauce.