Eggplant Parmesan

Eggplant Parmesan
Serves 8

1 large eggplant, sliced
2 eggs
1/4 cup milk
1 cup flour
1 cup bread crumbs
1 Tbsp. Italian seasoning
1/2 cup grated Parmesan cheese
2 Tbsp. extra virgin olive oil
2 Tbsp. unsalted butter
1/2 lb. provolone cheese, shredded or thinly sliced
Pomodoro sauce, as needed (recipe follows)
Salt and freshly ground black pepper to taste
1 lb. Linguine or Spaghetti

Preheat oven to 400°F. Slice eggplant into 1/2-inch thick pieces. Set up a dredging station, so 3 wide, low bowls. One with eggs and milk whisked together, one with flour and 1/4 cup parmesan cheese together, and the third with bread crumbs and Italian seasoning mixture. Season each bowl with a bit of salt and pepper.

Coat each slice of eggplant in the flour, then the egg, and finally into the bread crumbs.

On medium-high heat, melt the olive oil. Sauté the breaded eggplant until they are golden brown on both sides. Remove to paper towels spread over a sheet pan to drain.

Place 1/2 cup of the warm Pomodoro sauce in the bottom of a baking dish large enough to hold the eggplant in one layer. Add the cooked eggplant to the baking dish; cover with the more of the tomato sauce and the provolone and the remaining parmesan.

Cook until cheese starts to brown, about 15 minutes. While eggplant is baking, cook pasta in a large pot of salted water, according to package directions.

Pomodoro Sauce
Serves 8

2 Tbsp. extra virgin olive oil
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 cups tomato sauce
2 cups fresh tomatoes, seeded and diced
1/4 tsp. crushed red pepper
1 Tbsp. fresh basil
Salt and pepper, to taste

Sauté onion and garlic in olive oil until onions are transparent. Add tomatoes and sauté until soft. Add tomato sauce and basil to mixture; season with salt, pepper and crushed red pepper. Simmer for 10 minutes.