Wash and trim eggplants. Peel if skins are tough. Cut crosswise into 1/4-inch slices. Soak in strongly salted cold water up to 30 minutes. (This step may be omitted, but it helps prevent darkening and eliminates some bitter flavors.)
Mix together the flour, salt and pepper. Drain the eggplants and dry them well. Dip each slice in egg wash then bread crumbs. Bread with seasoned flour. Heat 1/4 inch of oil in a heavy iron skillet or saute pan. Pan fry the breaded eggplant on both sides until browned. Remove from pan with slotted spatula and drain on absorbent paper.
Top each fried slice with a thin slice of mozza-rella cheese. Arrange in layers in a baking pan, covering each layer with tomato sauce and sprinkling with parmesan cheese. Bake 30 minutes at 350°.
Egg Wash
A mixture of eggs and liquid, usually milk or water. More eggs give greater binding power. A small quantity of oil is occasionally added to the egg wash.
Notes
This recipe is from a textbook, so the portions are large. It is delicious.