Eggplant Parmigiana - cooking recipe

Ingredients

2 lb. eggplants (two big ones or four small, usually)
flour, for coating
olive oil, for frying
1/3 c. grated Asiago or Parmesan cheese
2 c. shredded mozzarella

Preparation

Note: Select eggplants that spring back after squeezing, are mostly free of blemishes, and have smooth skin.
They should feel heavy for their size; light plants will be mushy or full of seeds inside.