- 2
Ingredients
- 1 medium to large firm eggplant, with tight, shiny skin
- Kosher salt for pressing the eggplant, plus 1 tsp
- 1/2 cup flour
- 1/4 tsp freshly ground pepper
- 3 eggs and 3 ounces of water, beaten together
- 1/2 cup panko
- 1/4 cup grated Parmesan, plus additional for serving
- Canoil oil
- 1 cup tomato sauce
- 1/4 cup chredded provolone cheese
Preparation
Step 1
Cut the eggplant into 1/4-inch slices either crosswise (round slices) for lengthwise (long slices), depending on your preference. Liberally sprinkle the slices with kosher salt and lay out on a baking sheet lined with paper towels (stacking is fine as long as the stacks are equal in height). Top with another layer of paper towels, palce a second baking sheet on topm and then weight it down. Allow to press for 30 minutes. Rinse away the salt and pat dry. Season with flour with 1/4 tsp kosher salt and pepper, dredge the eggplant slices in the flour, then dip them in the egg mixture. Mix the panko and the Parmesan and coat the eggplant slices with the mixture.
In a heavy-bottom pot, heat 1/2 inch oitl to 350F. Fry the slices in batches until brown on the bottom, then turn and brown the other side, about 5 minutes total. Remove to a rack and hold warn (250F) oven until all the slices are ready.
Meanwhile, heat the tomato sauce. Pull the rack of fried eggplant slices out of the oven and crank up the heat to 375F.
To assemble, in a glass baking dish lay one eggplant slice and top with provolone, spread a very thin layer of sauce over the cheese, and repeat with two more layers, or until all the eggplant has been used. Sprinkle with Parmesan. Bake until the cheese is melted.
To serve, ladle a bit of sauce on the plate and place the hot stacks in it.