"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Pare and slice the eggplant into 1/8th inch slices. Place between paper towels and put a heavy plate on top in fridge all day. This removes bitterness. Beat the eggs with 1 Tbs water. Dip the slices in the egg wash; then crumbs to cover completely. Fry both sides until light brown. Drain on paper towels. Cover bottom of casserole with sauce (bought or homemade) then layer eggplant, sauce, mozzarella, (shredded or one whole mozzarella sliced thinly) to 1/2 inch from top of casserole. Bake at 350ºF covered until bubbly.
*Eggplant - Try to select the male - long and thin. It has less seeds.
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