Eggplant Parmeasean Casserole

3 medium to large eggplants
3-4eggs
flour
2 cups breadcrumbs
2 Tbl parsley
1/4 cup Parmesan or Romano Cheese
olive oil
4 cups of Franks Sauce (see recipe)
1/2 pound grated or sliced mozzarella
salt
pepper

Peel eggplant and slice lengthwise into thin slices.  Place slices in a deep bowl, salt and layer.  Let stand for 2- hour with weight on bowl to remove liquid and compress.  Drain.  Dry eggplant with paper towels.  Beat eggs and add flour until it forms a light batter in a shallow dish.  In another shallow dish use 2 cups of breadcrumbs and add 1/4 cup cheese, salt, pepper and parsley.  In 1 inch of oil, over medium heat fry breaded eggplant.  Drain on paper towels and repeat until all eggplant is fried.  Heat sauce to room temperature.  In 9x12 baking dish cover bottom with sauce.  Layer fried eggplant overlapping each other.  Add more sauce. Continue to layer eggplant and sauce to 2-3 layers.  Cover top layer with shredded mozzarella and Parmesan cheese.  Place in 350 oven bake, covered with aluminum foil for 30-35 minutes.  Remove aluminum foil before the last 10 minutes of baking. Let stand for 20 minutes

-Barbara Bodnar Cunsolo