Eggplant Parmigiana

Method

1. Slice the eggplant into even rounds, about 1/2 inch thick.
2. Optional: Salt the slices on both sides and let them weep (release water) for 30–60 minutes.
3. Wash the salt off the eggplant slices and pat them dry with paper towels.
4. Toss each slice in flour (all-purpose or rice flour for gluten-free) to coat both sides.
5. Heat extra virgin olive oil in a large pan. Test readiness by dipping a wooden spoon handle into the oil; when bubbles form around the wood, the oil is ready.
6. Fry the floured eggplant slices in hot oil for about 5 minutes per side until golden brown and crisp.
7. Remove the fried eggplant and reserve a bit of the used oil in the pan.
8. Place a layer of fried eggplant slices back in the pan. Spoon some marinara sauce over each slice and add a pinch of salt.
9. Stack a second layer of eggplant on top, then a third layer, creating three stacks (each with 3 slices).
10. Cover the pan and simmer over medium heat for 2–3 minutes until the sauce is hot and the flavors meld.
11. Turn off the heat, keep the lid on for another minute, then serve the stacks as individual appetizers.