Here is another delicious recipe for utilizing fresh veggies at the produce stand. The stands are loaded with eggplant right now, so it's the perfect time to make it.
This recipe is pretty basic but what makes a real difference is adding Provolone Cheese. For easier preparation, make the marinara sauce ahead of time.
Ingredients:
2 Medium Eggplant, peeled and sliced into 1/2 inch slices
1 Cup all-purpose Flour
4 Tablespoons Milk
Canola or vegetable oil for frying
Salt and pepper to taste
2-3 eggs, beaten
2 Cups or more Italian Style Bread Crumbs
1 Lb Provolone Cheese, shredded
Marinara Sauce
Preheat oven to 350
Directions:
Sprinkle eggplant slices with salt and place in a colander for 1 hour to draw out excess water.
Pat the slices dry with a paper towel. Place in a ziplock bag with flour to coat. Beat eggs and milk with a fork in bowl and season with salt and pepper. In another bowl have the breadcrumbs. Remove the eggplant from flour shaking off excess flour and add to egg/milk mixture then dredge in bread crumbs, patting down bread crumbs. Transfer to a dish and repeat until all eggplant is breaded.
In a large skillet pour in oil to a depth of about 1 inch. Heat oil over medium high heat. When oil is ready the eggplant will sizzle when added to the oil. Fry eggplant slices until golden brown, about 2-3 minutes per side, then drain on apper towel. Repeat until all are fried.
Cover the bottom of 9 X 13 pyrex or oven safe plate with a thin layer of sauce. Place a layer of eggplant on top of the sauce and sprinkle with provolone cheese. Contine to layer eggplant and cheese, not the sauce until all the eggplant is used. Cover the top with a generous protion of sauce, top with remaining cheese and bake for 45 minutes to an hour. If cheese starts to brown too much, cover with foil. Remove from oven and allow to cook for 10 minutes. Cut and serve with favorite pasta.
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