Ingredients
Scale
- ½ eggplant, sliced thin and fried in hot oil over medium heat covered in egg wash and flour.
- ½ lb provolone cheese, sliced
- 1 cup shredded mozzarella cheese
- 1 qt warm tomato sauce of choice
- 1 cup grated Romano cheese or parmesan cheese
- ½ cup fresh basil leaves, sliced into little thin ribbons
Instructions
- Preheat oven to 400°
- In a baking dish or casserole dish, line the bottom with a thin layer of tomato sauce.
- On top of the tomato sauce goes a thin layer of fried eggplant.
- Top the eggplant with provolone cheese and a sprinkle of grated Romano cheese.
- Repeat steps 2-4 until you reach the top of the baking dish.
- Top the eggplant parmesan with a layer of sauce (about a cup of tomato sauce), mozzarella cheese, grated Romano, and half of the basil.
- Bake for about 45 minutes in the preheated oven until the cheese is melted and golden brown.
- Let sit for 12-15 minutes before cutting into it for the best end result. Top with a thin layer of marinara sauce, grated cheese, and fresh basil.