Eggplant Parmesan

2 large eggplants that are firm but not hard (no soft spots)
Salt
Paper towels
Olive oil
Vegetable Oil
4 eggs; beaten well
Seasoned bread crumbs
2 - 16 oz cans spaghetti sauce
1/2 lb parmesan cheese; grated
½ lb mozzarella cheese; grated

1. Skin and slice eggplant into ¼ slices
2. Layer one row of eggplant on top of 2 layers of paper towels; sprinkle with salt and repeat process until all eggplant is used up. Set aside with a stack of heavy plates on top.
3. Meanwhile mix 50/50 oils to ½ inch deep in electric skillet; heat to 425º
4. Uncover eggplant slices; drain well and pat dry
5. Dip each slice of eggplant in egg then coat with bread crumbs; fry in preheated oils about 1 minute on each side (should be nicely browned).
6. Drain on paper bag or towels
7. Layer in a lasagna pan; enough sauce to cover bottom, fried eggplant, parmesan cheese; spaghetti sauce; repeat until everything is used ending with Mozzarella cheese over spaghetti sauce.
8. Bake covered at 375º for 40 minutes or until cheese is completely melted and dish is bubbly.
9. Serve with your favorite pasta & salad

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