Eggplant parmigiana

Directions

• Preheat the oven to 200°C.
• Cut the eggplants into slices approximately 1 cm thick. 
  Place them in a colander and sprinkle with salt. 
  Let rest for about 30 minutes for the eggplants to release excess liquid.
• Rinse well under running water and dry with a paper towel.
• In a small bowl, mix the flour with the salt and black pepper. 
  In another bowl, beat the eggs. 
  In a third bowl, place the breadcrumbs.
• Pass the eggplant slices in the wheat flour, then in the beaten eggs and, finally, in the breadcrumbs.
• In a large skillet, heat oil over medium-high heat. 
  Fry the eggplant slices in batches until golden brown, about 2-3 minutes per side.
• Remove the eggplant slices from the skillet and place on a paper towel-lined plate to absorb excess oil.
• In a baking dish, spread some tomato sauce on the bottom.
• Place a layer of fried eggplant slices, followed by a layer of grated mozzarella cheese and a little tomato sauce.
• Repeat the layers until you run out of ingredients, finishing with the grated parmesan cheese.
• Cover the baking sheet with aluminum foil and place in the oven for 25 minutes. 
  Remove the foil and let it brown for another 10-15 minutes or until the cheese is melted and golden.
• Remove from oven and let rest for a few minutes before serving.