Eggplant Parm

Two eggplants large cut into 3/4 inch slices
Breadcrumbs for coating ( bread Italian  herbs salt an pepper)
3 eggs
1/2 cup milk
Provalone slices one for each eggplant slices
Shredded mozzarella for topping

Cut eggplant into 3/4 inch slices
Place on cooling rack sprinkle lightly with salt On both sides make sure there is a tea towel to catch the liquid
Let stand for 15 minutes rinse with cold water.

Set up your breading station
Breadcrumbs, eggs and milk beaten, breadcrumbs

Heat pan with olive oil to medium

Dip eggplant in breadcrumbs/ eggs milk/ breadcrumbs

Place in medium high skillet
Brown both sides about 3 minutes
Place in 9×13 baking dish
Top with provolone cheese and red pepper flakes
Top with marinara sauce recipe below
Bake at 350 for 35 minutes
Top with basil leaf and serve


1 can 28 oz San Marzino tomatoes
2 tablespoon honey
2 teaspoons Italian herbs
1:4 cup red wine
3 cloves garlic finely chopped
2 fresh basil leaves finely chopped
4 grinds of black pepper
1/2 teaspoon salt
2 table spoons of olive oil
Pinch of red Pepper flakes
1/4 Romano cheese

In a 12 inch pan place olive oil on medium add garlic
Add garlic
Crush tomatoes with hand and add
Add wine and honey
Add herbs and red pepper flakes
Add salt
Cook until thick 25 to 30 minutes
Add basil and pepper
Add cheeseeggplant 1eggplant 2eggplant 3eggplant 4eggplant 5

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