Eggplant Parmesan

I got this recipe from my cousin, Kristen's blog who got it from our cousin, Jen, it is one of my new favorites!

DRY: Slice one large eggplant vertically in thin slices and allow the slices to dry on a rack. You should let them dry for at least over night, but if you're short on time, you can cheat. You can put them on a paper-towel lined cookie sheet and bake them on warm. Sprinkle the eggplant with salt to draw out the moisture.

FRY: Once your eggplant is dry, coat it in egg and then bread crumbs, and fry until the slices are golden and crispy.
SAUCES: Now you're ready to throw everything together. You'll need a red sauce (I just do a tomato, basil, and garlic mixture) but you can use whatever kind of spaghetti sauce you like. You can also just use a couple cans of italian diced tomatoes, just let them simmer until the sauce reduces.).
Next you need a basciemela sauce (basic white sauce: melt 1/4 c. butter on low heat, add a few T. of flour, and then slowly add milk and cook over med. heat until the sauce thickens. A little sprinkling of nutmeg adds flavor.

CHEESES: Have fresh grated Parmesan and Mozzarella Cheeses ready for layering.

LAYER: Start by coating the bottom of your pan with the red sauce. Next cover the sauce with a layer of eggplant. Next, spoon a layer of basciemel sauces over the eggplant and then sprinkle a layer of the shredded cheeses. Repeat until you run out of stuff. Finish with a layer of cheese.
BAKE: at 350 for 30-40 min or until it's all hot and bubbly and all the cheeses are melted.