Ingredients:
• 2 large eggplants
• 2 cups all-purpose flour
• 3 cups Panko crumbs
• 5 large eggs (well beat)
• 1 cup vegetable oil
Sauce:
• 1 can dice Roma tomatoes (strain the juice and save it)
• 4 garlic cloves
• 1/2 red onion
• Fresh basil
• 2 tsp of each: garlic powder, salt, pepper, rosemary, oregano
• 1 tsp chili flakes
• 12 slices provolone cheese
• 3 cups fresh grated parmesan cheese
• 1/2 cup olive oil
Preparation:
• Preheat your oven to 350°F
• Add salt on both sides of your eggplant slices and layer them on paper towels to drain water (about 30’minutes)
• Prepare your tomato sauce! Sauté onions and garlic with olive oil over medium-high heat
• Add the diced Roma tomatoes and cook until reduced
• Add your tomato juice (that came in the can which you strained earlier)
• Immediately add in your spices and fresh basil, then bring to a simmer at medium heat and let it cook and reduce until thickened (about 1 hour)
• Use an immersion blender (or regular blender) to lightly blend in the sauce
• Coat your eggplant slices with flour, then dip into the egg wash and finally in the panko. Lightly fry in oil until golden
• In an oven-safe dish add sauce, eggplant, and cheeses. Repeat to create 3 layers
• Bake for 1 1/2 hours, serve and enjoy!
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Author
The Succulent Bite
