1 lb. eggplant, peeled & thinly sliced
1 batch marinara sauce (see co-recipe)
1 batch egg batter (co-recipe included) with 2 tbsp. grated Parmesan cheese
1/2 lb. Mozzarella cheese, slivered or shredded
1/3 c. grated Parmesan or Romano cheese
1/2 c. flour, seasoned with salt & black pepper
1 tsp. marjoram leaves (in addition to the oregano leaves in the marinara)

EGG BATTER:

4 lg. eggs
2 tbsp. milk or cream
1 tbsp. freshly chopped parsley
1/4 tsp. black pepper
1/4 tsp. salt

Break eggs into a deep dish or bowl. Add all the ingredients and beat vigorously until

PROCEDURE:

1. Having all ingredients set up on the table make an arrangement, setting up eggplant, flour and egg batter. Begin to dip eggplant in the flour, and then pass into the egg batter, being sure to coat floured eggplant on both sides. Leave all eggplant submerged in the batter until ready to fry. NOTE: Coat a good portion of the eggplant with the flour before passing to the egg batter, giving the eggplant sufficient time to absorb the flour, this ensures a good coating of the batter to the product.

2. Dip all the eggplant in the batter, place a heavy skillet on the fire. Put in a sufficient amount of oil and heat. Begin frying eggplant, browning lightly on both sides. (Be sure eggplant is thoroughly cooked. If not, it will taste bitter in the final product.) As you fry the eggplant, remove and place on toweling to absorb the grease.

3. After having all the eggplant fried, divide all the ingredients equally in two, to make two layers. Begin by drizzling some oil into an earthenware dish (7"x7") is an ideal size. Spoon lightly some sauce over the bottom of the dish.

4. Layer one half of the eggplant, overlapping the slices to cover the bottom of the dish evenly. Spoon a layer of sauce to cover the eggplant. Spread a layer of Mozzarella cheese. Repeat with sauce, eggplant, Mozzarella and Parmesan.

5. Top with another layer of sauce, sprinkle with a little more Mozzarella and Parmesan.

6. Bake at 350 degrees about 20 to 25 minutes or until it sizzles around the sides of the dish.

NOTE: Place a piece of aluminum foil loosely over the dish, it will prevent over browning.

Compatible Wines: A red wine, e.g. Burgundy, Claret, Chianti, Beaujolais, Cabernet or Zinfandel.