Eggplant Parmesan - Via Napoli - Italy Pavilion - EPCOT
Slice eggplant, skin on, thinly.
Dredge it in the flour on both sides to evenly coat each slice, shaking off the excess.
Over medium-low heat, warm enough extra virgin olive oil to cover the bottom of a sauté pan.
In a few separate batches, gently sauté the slices in a single layer, until they are a light golden brown on each side.
Lay them out to cool and rest.
Put a layer of marinara sauce in a baking pan.
Top with a layer of eggplant slices.
Cover this with another layer of marinara.
Add a layer of mozzarella, Parmesan and basil.
Repeat this pattern three more times over in the pan.
Bake in an oven at 350 degrees, remove and let stand, then serve.
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