David Greco's Famous Eggplant Parm Recipe that beat Bobby Flay!

Preheat the oven to 350°F. 

Peel and slice the eggplant length-wise into ¼ inch thick slices.

Coat each side of eggplant pieces in flour. 

Make two separate bowls: one being 4 eggs (beaten) and the other with breadcrumbs. Dip the eggplant into the egg wash. Then, dip the eggplant into the breadcrumbs. Be sure to coat both sides of the eggplant in each step. 

Heat up a fry pan with oil. Once the oil is hot, place eggplant in the oil. Fry until golden brown. You can also use a deep fryer and leave in for about 2-3 minutes.

Once all of the eggplant has been fried, get a rectangular baking pan. Begin layering by adding a layer of marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella and grated Romano.

Cook the Eggplant Parmigiana for 20-25min. Mangia!