Line a baking sheet with paper towels and place sliced eggplant on paper towel.
3
Sprinkle each eggplant slice with salt and allow to sit for 15 minutes to draw out moisture.
4
Dry with paper towel to remove any excess moisture.
5
Lightly coat each slice with all-purpose flour.
6
Fry each eggplant slice in oil at 365℉ for 30-60 seconds or until golden brown, remove from oil and place on dry paper towel.
7
In a baking dish, spoon 1 1/2 oz. of tomato sauce to cover bottom of dish.
8
Place 3 eggplant slices on top of tomato sauce, cover with 1 1/2 oz. of Grande Fumella, top with 1/2 oz. of grated Grande Parmesan.
9
Repeat the process with 1 1/2 oz. of tomato sauce, 3 eggplant slices, 2 1/2 oz. tomato sauce, topped with 1 oz. grated Grande Parmesan and 1 1/2 oz. Grande Fumella.
10
Bake in a deck oven at 350℉ for 8 to 10 minutes or until golden brown.
11
Remove from oven and garnish with 1/4 tsp. chives.
