Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make eggplant parm.

• 2 large eggplant, peeled and sliced lengthwise

• ¾ cup flour (seasoned with salt and pepper)

• 4 eggs (scrambled)

• 2 cups seasoned bread crumbs

• 1 qt neutral oil (vegetable or canola)

• salt to taste

• 1.5 QT Uncle Giuseppe’s Marinara Sauce

• 2 cups Uncle Giuseppe’s Shredded Mozzarella

• ½ cup grated Pecorino Romano

• ¼ bunch chopped parsley

• Preheat a large sauce pan with oil on medium high heat.

• Prepare breading station, flour, eggs and bread crumbs.

• Dredge sliced eggplant in seasoned flour, then egg wash, then bread crumbs.

• Place breaded eggplant carefully away from you in hot oil.

• Fry for 1-2 minutes on each side. Once eggplant are browned remove from oil, set on a cooling rack, season with salt. Set aside.

• Using a large casserole pan, place marinara sauce, enough to coat the bottom.

• Place layer of eggplant over marinara sauce.

• Add marinara over layered eggplant.

• Cover layer with grated Pecorino and mozzarella.

• Repeat until you have formed 3 layers.

• Top final layer with marinara, Pecorino and mozzarella.

• Place in 350*F oven for 30- 45 minutes. turn halfway.

• Garnish with fresh chopped parsley.