Eggplant Parmigiana
a very rich version, this can be prepared a day in advance and cooked just before serving.

2 eggplants,11/4-11/2 lbs each
2 tbsp coarse (kosher) salt
1/2 cup flour
3 eggs
2 tbsp water
2 1/2 cups dry bread crumbs
1 tsp salt
1/2 tsp pepper
1/2 to 3/4 cups olive oil
3 1/2 cups marinara sauce (homemade or jarred)
2 cups besciamella sauce (see below)
2 cups shredded mozzarella cheese, about 8oz
1/2 cup grated parmesan cheese

1. Trim ends off the eggplant and peel skin off. Slice into 1/4 inch rounds. Sprinkle with kosher salt, layer in a colander. Place a plate with a weight on top and let drain 35-40 minutes. Pat dry with paper towels.
2. Spread flour on a flat plate or sheet of wax paper. In a wide shallow bowl beat eggs and water until well blended. On another plate, combine bread crumbs with salt and pepper. Dredge eggplant slices in flour, dip in to beaten egg, then dredge in seasoned bread crumbs.
3. In large frying pan, heat 1/2 cup olive oil over medium heat. Add 3 to 4 slices eggplant at a time, being careful not to crowd pan and cook 3 to 4 min. or until golden brown on both sides. Remove to drain on paper towel.
(Note: Trader Joe’s has breaded eggplant slices - you can thaw those instead of following steps 1-3 above. Use 2 boxes - it makes this meal super fast and suuuuuuper easy!)
4. Spread 1/2 cup marinara sauce over bottom of 13x9 inch baking dish. Place a single layer of eggplant on sauce. Spread 1/2 cup besciamella sauce over eggplant, top with 1 cup marinara sauce, 1/4 cup mozzarella and 2 tbsp parmesan cheese. Make 3 more layers ending with the parmesan cheese.
5. Bake 30 min at 350 or until bubbly and brown on top. Let stand 5 minutes before serving.

For the Besciamella Sauce:

3 tablespoons butter
3 tablespoons flour
1 cup whole milk

1. Make the besciamella sauce by melting the butter in a small saucepan over moderate heat.
2. Slowly add the flour, whisking continuously until all is incorporated. Cook this one minute.
3. Remove this from the heat and slowly pour in the milk. Whisk well until all is incorporated and the lumps dissipate.
4. Return to the heat and cook 2-3 minutes more over low heat. This should be thick and creamy.