Thanks to my mother, she has given me her step by step process (not recipe) of making eggplant parmesan. My mom is old school. She uses things that would send you to the ER for an angioplasty, but from my recipe, you'll probably at worst, get heartburn, (but it'll be so worth it!). It's important for the day before the actual peeling/chopping/frying & stacking the eggplant that you cook your marinara sauce the day before. However you cook marinara sauce is fine, or you can look at this post to see how I cook mine. Cook the sauce for at least 4 or more hours. It's all in the timing. When you go shopping for eggplant, look for longer (more even) and firm. If you find any soft spots, fuggedaboudit'! Chuck it. Go to another farm market or grocery store.
After egging & breading, places those puppies into a large pan so you can pluck them out for frying.
Make your "gravy" as we Italian Brooklynites say. If you do it the day of -- you're crazy. Make it the day before you make the eggplant. The eggplant itself takes approximately **5** hours to prepare and cook. By the time you're done cooking, you won't wanna eat for another week or so. Great weight loss plan.
For Deb's main blog, please visit: www.debrapasquella.com