Carbone's Eggplant Parmigiana Stacks
Active Time: 1 hour
Full Time: 3 hours
One hour prior to baking, prep the baking by slicing it into discs, placing it in a colander, and salting it. Let sit for one hour then remove, rinse, and pat dry. This removes the bitterness from the eggplant.
In a bowl, whisk together three eggs. In another bowl, pour your breadcrumbs of choice. Batter the eggplant by dipping it into the egg first, and then the breadcrumbs. Be sure to coat it evenly and don't forget the edges!
Fill the base of a frying pan with Sizzle. Once heated, fry the eggplant discs. You'll know they're done when they reach a golden color on both sides. Place them on a dish lined with a paper towel to absorb any excess oil.
In a baking pan, place a tablespoon of the Carbone sauce and spread with the base of your spoon. Place an eggplant disc on top, and then add more sauce. Top with shredded mozzarella and continue the layering until you have three layers.
Top with fresh basil and Sizzle, and bake for about 30 minutes or until the mozzarella reaches a golden crispy texture.
Once out of the oven, drizzle with plenty of Drizzle, serve and enjoy!