Eggplant parmagiana: a successful adventure

Before tonight, I'd never made eggplant parmagiana. This is no longer the case. And I'm very, very full of food.

It's a bit cumbersome to make, and I think olive oil is a bit too distinctively flavored to be the sole frying medium (Houston saw a television chef recommend cutting it with vegetable oil to make it a bit less insistent, and perhaps I'll try that). However, it was definitely edible, and with a bit of practice I may bring my version of the dish to restaurant quality.

*Burp.*