Eggplant Parmesan (Pines of Rome)

Yields:	8 servings
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2	pounds	eggplant	unpeeled, sliced 1/2 inch thick
4	large	eggs	beaten
3/4	cup	flour, all-purpose	up to 1 cup
1	x	soya oil	for frying
1	pound	mozzarella cheese	thinly sliced

For the sauce
4	cloves	garlic	minced
2	tablespoons	olive oil
28	ounces	tomatoes	whole, canned
2	tablespoons	parsley leaves	chopped, fresh
1	x	salt and black pepper
1	each	bay leaf

For the eggplant
1	x	parmesan, parmigiano-reggiano cheese, grated	grated, optional

Dip the eggplant slices in the egg, then in the flour.

Pour enough soybean oil into a large frying pan to come an inch up the side.

Fry the eggplant slices for about 3 minutes on each side.

Drain.

In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese.

Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.

Bake for about 5 minutes in a 500-degree oven.

To make the sauce, sauté the garlic in the olive oil.

When it starts to turn golden, add the tomatoes with their juice.

Break each tomato in half with a knife.

Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf.

Let boil for another 2 minutes.

Remove from the heat and allow to stand for 5 minutes.

Slice the baked eggplant into squares.

Place on plates and top with ladles of the sauce.

Top with grated Parmesan, if desired.

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Yummyyyy!!!!!!!