• 2 large eggplants, peeled & thinly sliced
• cornstarch for dredging eggplant slices
• 3 cups shredded mozzarella
• 4 cups of marinara sauce
• canola oil for frying (1" deep)

For the Eggwash

• 3 eggs
• ⅓ cup Romano cheese
• salt
• black pepper

For the Marinara Sauce

• 2 16-oz cans of plum tomatoes or 12 dozen fresh tomatoes
• canola oil to coat stock pot
• onions, chopped
• salt
• pepper
• fresh basil

Special Equipment

• 4 individual-size casserole dishes

Prepare the Marinara Sauce

1. Heat canola and saute onion
2. Add freshly crushed tomatoes or canned, simmer for 40 minutes
3. Add salt, pepper & fresh basil

Prepare the Eggplant

1. In a large frying pan heat oil on medium
2. Slice eggplant across into ¼" pieces (6 per serving)
3. Beat eggs, salt, pepper and cheese with a whisk to make an egg wash
4. Place cornstarch on a flat plate and dust eggplant slices, shaking to remove excess cornstarch
5. After dusting eggplant, dip each slice in the egg wash, one at a time, then put into hot oil to fry. Continue to add slices to pan making sure not to overcrowd
6. Poke a few holes with a fork in each slice so that the eggplant cooks evenly
7. When one side is lightly brown turn over and cook other side
8. Remove as done, placing on a paper towel lined tray to remove extra grease

To Assemble

1. Preheat oven to 375º
2. Line up 4 timballo (small crocks)
3. Add a layer of marinara sauce, 1-2 pieces of eggplant, more marinara sauce and a handful of mozzarella cheese
4. Continue layering process as above, finishing with a layer of mozzarella. Mixture will sink down as it bakes, so don't be afraid to fill the dish
5. Bake for 20 minutes at 375º

TIP: This dish freezes very well. Prepare and bake as you normally would. Let it cook, cover and freeze. When you're ready to eat, defrost or put in the microwave for 15 minutes. Then bake at 375º for 15 minutes.