Eggplant parmesan recipe:
1 eggplant washed and sliced thick, leaving partial skins on striping effect(for sandwich slices cut much thinner and fry)
1 1/2 cups of seasoned flour
1 egg beaten with 1/4 cup water
seasoning, 1/2 teaspoon of each, salt, pepper, parsley, oregano, garlic powder, basil
1 pinch of fennel seed (about 1/4 teaspoon) Optional
1 tablespoon minced fresh garlic
oil for frying
grated cheese long Parmesan and Romano blend
Heat oil in large fry pan. In a large plastic bag add flour and seasonings. Add eggplant slices to the egg mixture,(if you prefer a lighter coating moistened eggplant in plain water and shake in seasoned flour ) shake wet eggplant into the seasoned flour. Drop into hot frying oil about 1/2 inch of oil, fry each piece until golden brown. Spread out on paper towels to blot the oil.
1 pizza dough homemade or store bought
Spread pizza dough on a cookie sheet or pizza round pan. Rise until doubled in size. Cook the dough until light brown. Cool.
Place cooked eggplant slices on top, generously sprinkle with parmesan cheese. Spread with Marinara sauce (homemade or store bought) top with shredded mozzarella, drizzle with olive oil and bake at 400 degree hot oven until cheese is browned and bubbly.