1 1/4 pounds eggplant, peeled and cut into 15 half-inch slices (1 large or two small eggplants)
2 teaspoons kosher salt to salt the eggplant
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs
3 tablespoons whole milk
1 1/2 cups seasoned Italian bread crumbs
Vegetable oil - enough to fill a 14 inch skillet with 1 inch of oil
1 1/2 quarts tomato sauce (see our recipe here), or 2 24-ounce bottles of your favorite jarred sauce
1 cup freshly grated
Parmesan cheese, plus more for serving
1/4 pound Fontina cheese, sliced
5 tablespoons freshly grated Romano cheese
1/2 pound fresh mozzarella cheese, sliced into
10 slices
1/2 pound of your favorite
pasta for serving, we used spaghetti