Eggplant Montasio-Sugo Restaurant

By maxwells4

Ingredients

• 3 T olive oil
• 3 eggs
• 1 cup half and half
• 1/2 cup Pecorino-Romano cheese, divided
• 2 cups Progresso Italian style bread crumbs
• 1 eggplant, peeled and sliced into 1/8 inch thick slices
• 1 cup flour
• 1 cup tomato basil sauce
• 8 ounces provolone, very thinly sliced
• 8 ounces fontina cheese, very thinly sliced
• 24 basil leaves, tough center stems removed
• 8 ounces fresh mozzarella cheese, very thinly sliced
• 2 T extra virgin olive oil

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preheat oven to 450*

Brush two  10 by 15 inch rimmed baking sheets with olive oil and set aside.

In a bowl, lightly beat eggs and half and half. In a separate bowl, combine 1/2 cup Pecorino-Romano cheese and bread crumbs. Dip eggplant in flour, then in egg wash and then in bread crumb mixture. Place eggplant on baking sheets and bake 20-30 minutes, turning eggplant midway through baking. The eggplant should be brown and crispy on both sides. Remove from oven, if necessary, drain any excess oil from pan. Reduce oven temp to 300.

Top each eggplant slice with about 2 tsp tomato sauce, 1 tsp re zing Pecorino-Romano, a slice of provolone, a thin slice of Fontina cheese, a basil leaf, and a slice of fresh mozzarella. Return to oven and bake for about 5 minutes, or until cheese is melted. Remove from oven, place on serving platter and sprinkle with re Qing Pecorino cheese and drizzle with olive oil.