Eggplant Parmesan OR My mom's Mulignan

I had to call Frank to find out how to spell "Mulignan", the Neopolitan dialect word for Eggplant.  I am going to phonetically spell the word as we say it.  MULLINJOHN.  As long as I could remember, there was never a Christmas where my mom didn't make her Mulignan. As she got older, I took over the tradition of making it.  It was a staple whereever Christmas Eve was spent.

Here is the recipe my mom developed.  You will find it quite different than others you seen.  It is more involved perhaps than others, but the results you will find are worth the effort you put into it

                                       EGGPLANT PARMESAN

1 large eggplant

1 cup vegetable oil

1 large egg

1 cup flour

1 cup milk

2 teaspoons of minced garlic

Black Pepper to taste

1 large can tomato sauce (28 oz.)

1 tablespoon Oregano

1 tablespoon Basil

2 teaspoons minced garlic

3/4 lb. shredded mozzarella cheese

3/4 cup grated Parmesan cheese

Pre heat oven to 350 degrees

Peel and cut eggplant into ¼ " slices

2.   Place the eggplant in a large colander and sprinkle with kosher salt (regular salt will work too).  Let

      stand for 30 minutes.

Use a paper towel or a cotton dish towel, wipe the salt off and pat the excess moisture from the

eggplant.

4.   In large skillet, heat oil

5.  Combine egg, flour, milk and seasonings to make a batter.

6.  When oil is hot enough dredge each slice of eggplant in the batter and fry until golden brown.

7.  Set on platter with paper towels to drain off excess oil.

8.  In large bowl, combine tomato sauce and seasonings.

9.  Spoon some of the tomato sauce on the bottom of an ovenproof platter, (an 8 x 8 cake glass cake         pan is a perfect size).

10.Layer slices of fried eggplant, and then add some shredded mozzarella cheese and Parmesan cheese.

11.Repeat the process: tomato sauce, eggplant, cheeses, making sure you end with a last layer of tomato sauce.

12. Bake in oven for 30 minutes