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Buca Di Beppo Eggplant Parmigiana Recipe


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     Buca Di Beppo Eggplant Parmigiana

Category   Breakfast - Brunch
Sub Category   None

6 eggs
1/2 C milk
Marinara Sauce
Roma tomatoes
Onion, diced
Garlic, chopped
Fresh basil
Olive oil
Seasoned bread crumbs
Romano cheese

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 Bruschetta Mixture: 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.
Serving Suggestions
Serve with pasta

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