- 8
Ingredients
- Sauce:
- 1 large eggplant
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup Italian bread crumbs
- 8 slices thin-cut provolone
- 1/4 cup canola oil (for frying)
- 2 TBS olive oil
- 1/2 cup (3 oz) yellow onion (diced)
- 1/2 cup (3 oz) green bell pepper (diced)
- 1 tsp minced garlic
- 28 oz can crushed tomatoes
- 1/4 cup red wine
- 1 TBS dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
Preparation
Step 1
In saucepan, heat 2 TBS olive oil. Saute onion, bell pepper, and garlic until soft. Stir in crushed tomatoes. Use red wine to rinse the can, then pour into saucepan. Stir in parsley, basil, oregano, sugar, salt, and black pepper. Simmer on low until ready to use.
Cut stem off eggplant, then use a vegetable peeler to peel away the purple skin. Cut the peeled eggplant into 1/2" slices.
Place flour in one pie pan. Place bread crumbs in another pie pan. Beat eggs in a small bowl.
Preheat oven to 375 degrees. Heat canola oil in a large saute pan on medium-high heat. Dredge each slice in flour, dip in egg, then coat with bread crumb mixture.
Fry eggplant slices in batches (2-3 minutes on each side) until golden brown.
Spoon sauce into a 9x13 baking dish (enough to just cover the bottom). Place fried eggplant slices in dish. Top each slice with sauce and a slice of provolone.
Bake for 20 minutes. Serve with angel hair pasta.