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Eggplant Parmigiano




Source of Recipe


Rocco's 5






List of Ingredients



• 2 cups canola oil
  
• 2 cups prepared Fra Diavolo Sauce
  
• 2 large eggplants
  
• Flour for dredging
  
• Salt & Pepper
  
• 3 eggs
  
• 3 cups dried bread crumbs
  
• 8 oz. sharp provolone cheese, thinly sliced
  






Instructions



1. Heat 1 cup of the oil in each of two large saute pans. Heat the sauce in microwave for about 3 minutes, or heat on stovetop over medium-high heat until very hot, set aside. Keep warm.
   
2. Meanwhile, trim each eggplant to about 5 inches long and 4 inches wide. Slice lengthwise into 3/8 in-thick slices, into 8 slices. Spread flour on a plate and season with salst and pepper. Beat the eggs in a shallow dish. Spread hte bread crumbs on another plate.
   
3. Lay 4 eggplant slices out on a work surface and cover each with one-quesrter of the provolone. Top with remaning 4 eggplant slices and press down firmly. Dredge the stacks in the flour, then in the eggs, then in the bread crumbs to coat. Season well with salt and pepper.
   
4. Place 2 eggplant stacks in each saute pan and cook for 2 1/2 minutesper side, or until they are golden brown and crispy and the cheese is melted. Place one stacak on each plate, cover each stack with 1/2 the sauce. Serve.