Eggplant Parmesan the right way

I love eggplant parm but in most recipes 2 things happen.  1)   It turns out soggy not crispy, and 2)  it tastes eggy.  Both of these are bad.  Both get a fix here but it takes time THAT’S WORTH IT!

2 medium or large eggplants
1 -2 cups of Parmesan cheese
2 cups of mozzarella
2 eggs
1 cup cream
2 cups bread crumbs
1 1/2 cups flour (add a tablespoon of salt and pepper and mix ‘er up)
large can of crushed tomatoes
1/2 habanero chopped
olive oil
2 or so garlic cloves chopped
time (not the spice, you’re gonna need some time to make all this)

Peel the eggplant and slice into 1/4 inch pieces longways (thin = crispy).  Spread them out of 2 large baking pans and salt them well on both sides.  Put another baking pan on top and something heavy (cast iron skillet, lots of books etc.) on top of that.  About an hour later tilt the pans into the sink to drain off the liquid that comes out.  Some people do this because they say it’s less bitter.  I’ve never noticed a difference.   I do it because it removes internal moisture.  Less moisture = crispy.  Rinse the eggplant under cold water and pat dry.  Set up 3 stations on plates or wide bowls to dip these little guys in.  First plate has the flour/salt/pepper mixture.  Second plate – eggs and cream.  Third plate has Parmesan and bread crumbs.  Spread oil on your baking pans and don’t be stingy. Oil= crispy.  Dip the eggplant in the flour (both sides), then the egg mixture, then the bread crumbs and parm and place on the pans (side by side, not stacked).  Bake at 350 forever.  Or until golden brown, whichever comes first.  It really does take around 45 minutes or so.  The goal is to make the inside soft and the outside crispy.  I also spray them with a spray oil before I put them in.  Your call, you need to flip them 1/2 through cooking time, so it’s not 100% necc.  Just makes them more CRISPY!  Meanwhile, make the sauce!  Add olive oil to a pot (not iron – the acid in the tomatoes will react and give it an off taste), add garlic and some salt.  Cook garlic and habanero for a few minutes – don’t burn he garlic!  When you see the slightest amount of brown on that garlic add the can of tomatoes right away.  Bring to a boil, then simmer on low for at least a half hour.  Assembly time!  In the bottom of a casserole dish put a little olive oil, then layer the eggplant, Mozzarella cheese, eggplant, Mozzarella cheese, eggplant, Mozzarella cheese, eggplant, you get the idea.  I often stack two layers side by side, otherwise the height of the dish gets a little crazy…  bake at 500 until the cheese gets brown on top.  Pull it out, pour over your hot sauce and slap your Italian mother for not making it this way when you were growing up!