Eggplant Parmigiana Recipe

• 2 large Eggplants or smaller ones totaling 2.5 to 3 lbs (1.100 to 1.400 grams)
• 2 lbs fresh Mozzarella sliced
• 4 ounces Parmigiano Reggiano (110 grams)
• Fresh basil 10 to 15 large leaves

For the Tomato Sauce:-

• 2 x 35 ounces can of Peeled tomatoes (995 grams X 2)
• 2 large cloves of Garlic
• 1/4 cup Extra Virgin Olive Oil (55 ml)
• 1 1/2 tsp Salt or to taste
• Fresh Basil -5 large leaves

Batter to dip Eggplants:-

• 5 Eggs
• 1/2 cup all-Purpose Flour (100 grams)
• 1/2 tsp Salt
• Fresh cracked pepper to taste
• 1/4 cup Milk (55 ml)

For frying the Eggplant:-

• 2 cups Vegetable/Canola/Sunflower/Peanut Oil (480 ml)