1 cup vegetable oil
Double recipe Perfect Easy Red Sauce (here), warm
1 pound mozzarella cheese, grated
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
Season the eggplant slices lightly on both sides with salt
and pepper. Place a double layer of paper towels or a
clean kitchen towel on a large microwave-safe plate and
lay a single layer of eggplant slices on top. Top with two
more layers of paper towels or another kitchen towel.
Top with a second large plate. Microwave on high power
until the eggplant is easily compressed, about 3 minutes
(be careful, the plates will be hot).
- Working with one piece of eggplant at a time, press the
slices firmly between paper towels until compressed. Set
aside on a large tray. Repeat the microwaving and
pressing steps until all the slices are compressed. - Combine the bread crumbs, oregano, and ¼ cup of the
Parmigiano-Reggiano in a shallow bowl or pie plate.
Place the flour and eggs in separate shallow bowls or pie
plates. Use your right hand to pick up one piece of
eggplant and add it to the bowl of flour. Use your left
hand to coat it evenly with flour, then use your right hand
to pick up the eggplant, shake off excess flour, and add
to the eggs. Turn the eggplant with your left hand until
evenly coated, then use your left hand to transfer it to the
bread crumbs. Lift some crumbs with your right hand and
press them onto the top of the eggplant, then use your
right hand to turn the eggplant several times, pressing it