Cut the top end off the eggplant and slice the eggplant lengthwise so that the slices are approx. 1/4 inch thick. Do not use the first or last slice. You will want to retain the skin edging of the remaining slices.
Next, make and egg wash with 6 eggs and 1/2 C milk, lightly whip until incorporated. Lightly flour the sliced eggplant, then dip the eggplant into the egg wash and cover completely with bread crumb mixture.
Bread Crumb Mixture:
Three parts seasoned bread crumbs and 1 part romano cheese
Diced roma tomatoes, diced onion, chopped garlic, fresh basil, olive oil and seasoned to taste
Fill a saute' pan iwth 1/2 inch olive oil; fry the eggplant on medium high heat. When the fried eggplant is golden brown, remove and place on a cooling rack.
Place 6 slices of cooled, fried eggplant on a baking sheet. Top each slice with 1 ounce of marinara sauce, a small handful of buschetta mixture and shredded provolone cheese. Bake in a 450 degree oven until the cheese melts.
When the eggplant is down remove from the oven. Using a spatula stack the slices into 2 stacks of 3 slices each.
Serve with pasta
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