eggplant parmesan

Name: eggplant parmesan
Yield: serves 4
Ingredients: 2.5 pounds eggplant; 3 cups vegetable oil; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1.5 cups milk; 0.5 cup finely grated Parmigiano-Reggiano; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 1 24-oz jar marinara sauce; 3 cups shredded mozzarella cheese; 2 tablespoons Parmigiano-Reggiano

Crispy fried eggplant layered with marinara, mozzarella, and béchamel sauce.

serves 4