Slice the eggplants. Not too thick, but not too thin either – about a finger’s width.
Place the sliced eggplants in a strainer or two (depending on how many slices you have), and wash them.
Place a paper towel and a face-down plate over the washed eggplant inside the strainer/s, and let sit for about 15 minutes – to absorb the moisture.
Fill a pan about a quarter full with canola oil. Let sit on high heat.
Crack the three eggs into a bowl. Add salt and pepper, and a dash of milk. Beat with a fork until yellow.
Pour the breadcrumbs into a separate bowl.
Dip the sliced eggplant into the egg, then coat in breadcrumbs. Place into pan to fry until golden brown, then place on a plate to the side. (If you’ve given up and decided you just want to make eggplant fritters, feel free to stop here!)
Spread the sauce on the bottom of a baking tray, then cover the bottom layer of the tray in eggplant slices.
Cover the slices with another layer of sauce, then put the mozzarella and parmesan on top.
Repeat – like lasagne. (We made 2 layers worth.)Preheat oven to 190C/170C (fan-forced/conventional).
Place tray on top shelf. They’ll only take about 15 minutes.
Nonna: “If it comes good – that’s the recipe!”
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