Eggplant Marino - Anthony's Coal Fired Pizza's

By grammadot

Use your favorite homemade tomato sauce recipe or jarred version. ACFP serves this dish with homemade focaccia bread.

Ingredients

• 1 jumbo eggplant, peeled and sliced 1/8-inch thick
• All-purpose flour, for dusting
• 5 large eggs
• 1/2 cup half and half
• Kosher salt and freshly ground black pepper
• Vegetable oil, for frying
• 6 ounces tomato sauce, heated
• 2 tablespoons grated Parmigiano-Reggiano cheese
• Fresh basil, for garnish

Preparation

Step 1

1 Lightly dust eggplant slices with flour, shaking off excess. Line a plate with paper towels, set aside.

2 Using a large shallow bowl, whisk together egg and half and half. Season with salt and pepper. Dip floured pieces of eggplant into egg wash.

3 Using a large sauce pan over medium-high heat, fill with one-inch vegetable oil. Heat oil to 350 degrees. Cook eggplant 1 minute per side. Transfer to prepared plate to drain. Place on a cookie sheet.

4 Preheat oven to 450 degrees. Bake eggplant until golden brown, about 6 minutes.

5 To serve, fold slices in half and layer with tomato sauce in between. Sprinkle with Parmigiano-Reggiano and garnish with fresh basil.

Makes 2 servings.