EGGPLANT PARAMAGINA

2 large eggplants, skinned & sliced 1/4 inch thick
1 pound provolone cheese, slices
1 pound romano cheese 
2 eggs
1/2 bunch parsley, chopped fine
Flour for dredging
Granulated garlic 
Salt
Quart Marinara sauce
Oil for frying


To prepare eggplant:

1.  Lay eggplant out on counter; sprinkle salt over
eggplant, let sit until beads of moisture appear on
eggplant. (called crying) Repeat on other side. Rinse
in a sink full of cold water.

2.  Set up 2 large bowls -- one with flour for
dredging, the other with Eggs mixed with a hand full
of parsley and romano cheese and 2 ounces  of water.

3.  Follow the sequence: Dredge the eggplant in flour,
then the egg mix. Place in a skillet of hot oil(3
tablespoons of oil per batch),  sprinkle granulated
garlic over each side of eggplant, fry until golden
brown. Remove and pat dry with paper towels.  

4.  In a large casserole dish cover the bottom of the
dish with marinara sauce, now a layer of eggplant, and
layer of sauce again, sprinkle romano cheese over the 
sauce. Repeat the process until casserole dish is
full. Top the final layer with sauce, romano cheese, 
and provolone cheese.

5.  Place in oven at 350° for 30 to 45 minutes or until
sauce is bubbling and cheese is melted.

WINE SELECTION: Pinot Gregio, Soave, Frascati or
Chianti.

Yields 4-6 servings.