Crispy Eggplant Parmesan

My friend shared a little secret test to the sauce with me. By sticking a wooden spoon, the in middle of the pot after a couple of hours of slow cooking over the stove, it the spoon falls over then the sauce is not done, if it sticks in the middle then your sauce is thick enough and ready to serve!

Ingredients

• EGGPLANT
• 3 pounds eggplant (Choose the large variety. Make sure they are firm and smooth.
• 5 Large Eggs beaten
• 5 Cup Bread Crumbs
• 1½ Salt
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh oregano leaves
• Generous amounts of olive oil for frying
• 1 Cup Kalamata Olives (Pitted)
• ½ pound buffalo-milk mozzarella
• SAUCE
• 2- 28 ounce cans of purreed San Marzano (any brand is fine) canned whole peeled tomatoes (add another can if you want extra sauce left over)
• 2 Large cloves garlic, finely diced
• 1 Onion, diced
• ½ teaspoon pepper
• 4 Tablespoons Fresh or Dried Parsley
• 6 Tablespoons Fresh Parmigiano Reggiano Cheese (Grated)
• Enough Olive Oil to cover the pan

Instructions

1. SAUCE INSTRUCTIONS:
2. Heat the oil in a large pot over medium-high heat. Add the onion and cook until soft. Add the garlic and and cook for 1 minute.
3. Take your 3 cans of tomatoes and puree them in a blender of food processor.
4. Add in the tomato puree to the pot, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Add the Fresh Parmigiano Reggiano Cheese, parsley, and oregano and season with salt and pepper. Cook for at least 2 hours on low.
5. EGGPLANT INSTRUCTIONS:
6. For the Eggplant:
7. Preheat the oven to 350 degree F.
8. Place the bread crumbs into a large shallow bowl. Add the herbs, 1½ teaspoons salt and ½ teaspoon of pepper. In another medium shallow bowl, whisk the eggs together.
9. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the egg mixture, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer to a large plate or baking sheet. Repeat with the remaining eggplant.
10. Heat ½-inch of oil in a large saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
11. Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange ½ of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella and olives. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.