Recipe created and provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 medium to large Eggplants – washed and cut into 3/4-1 inch rounds
- 1/2 cup Flour, 1 cup Panko Breadcrumbs and 2 eggs (whisked with 2 tbsps. water)
- 1/4 to 1/2 cup Veg or EVOO
- Coarse salt & black pepper – to taste
- 2 cups Chef Crusco Cherry Tomato Sauce
- 1/2 cup grated Provolone cheese
- 1/2 cup grated Parmigiano Cheese
- Fresh Basil leaves (1/2 left intact and 1/2 cut into a chiffonade)
Directions
- Pre-heat ovent to 400 degrees. After cutting the eggplant, arrange slices on a sheet pan and sprinkle with coarse salt on both sides. Let sit and “sweat” excess moisture for 15-20 minutes. Rinse the salt off the eggplant and pat firmly with paper towels to dry it out. Season the eggplants on both sides with salt and fresh cracked pepper.
- Create your breading station by arranging three bowls containing the whisked eggs, flour, and breadcrumbs. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs (pack onto eggplant and gently shake off excess crumbs).
- Place a saute pan on med-high heat and add 4-5 tbsps. EVOO. Once hot, add and cook breaded eggplant for 2-3 minutes on each side or until they’re golden brown. Immediately lay on paper towels to soak up excess oil. Repeat until all the eggplants have been fried.
- To bake, spread a layer of tomato sauce on the bottom of a casserole. Then place 1 eggplant slice, top with a tablespoon of tomato sauce, then the provolone and parmigiano cheeses. Repeat an additional layer (breaded eggplant, tomato sauce and 2 cheeses) until you have 4 eggplant slices tall.
- Bake at 400F uncovered for about 15-25 minutes until cheese is browned and melted. To garnish, top with basil leaves and the chopped basil. Enjoy!
