Easy Eggplant Parmesan Recipe
"A rich, savory eggplant Parmesan dish full of flavor and texture from crunchy breading and custardy eggplant, to the gooey, smokey provolone and mozzarella. Makes 8 very generous servings..."
INGREDIENTS
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1 box of Panko Italian breadcrumbs
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2 cups flour
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2 tablespoons finely chopped, fresh parsley
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1 teaspoon dried oregano
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2 tablespoons finely chopped fresh basil
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½ teaspoon of smoked paprika
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½ teaspoon of ancho chilie powder
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1 teaspoon of salt
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½ teaspoon of pepper
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5 eggs
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1 to 2 large eggplants, cut into ½ inch thick slices (cut them a little thinner if you aren’t good with estimating)
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About 4 cups of your favorite marinara sauce – I like Newman’s Own Sockarooni the best unless I am using homemade.
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8 slices of mozzarella (maybe ¼ pound?)
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8 slices smoked provolone
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Olive oil for frying
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