Eggplant Parmigiana

I'm taking a risk publishing this recipe, because I've never made it. However, after seeing this on tv last night, I'm almost positive it's going to be awesome. Normally I wouldn't even use a recipe for eggplant parmigiana. There's really nothing to it. But this guy who was on Bobby Flay's Throwdown had a super interesting way of prepping the eggplant. B doesn't like eggplant, but I think he doesn't like the chewiness of the skin. This method gets around that issue by peeling the eggplant and then slicing it very thin longways with a deli meet cutter (I'll try a mandolin). The result is thin slices of eggplant that he fries, dips in marinara and uses like lasagna noodles. BRILLIANT. Be creative and use whatever kind of cheese you want and whatever sauce you want. I can't wait to make this.
Source: Dave Grecco via Foodtv.

Ingredients
Oil
2 large eggplants
All-purpose flour
4 eggs
Bread crumbs (recommended: Arthur Avenue Italian Deli)
1 quart marinara sauce (recommended: Arthur Avenue Italian Deli)
8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli)
4 ounces grated Romano (recommended: Arthur Avenue Italian Deli)

Instructions
Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.

Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.

In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.

Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.

Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano

Place the eggplant into the oven and cook for 20 to 25 minutes.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.