Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Makes 4 to 5 servings

Add bacon or prosciutto just before baking for a more savory meal.

How to Make It

Step 1

Preheat oven to 400°. Stir together first 3 ingredients in a medium bowl. Whisk together eggs and cold water in a second bowl. Stir together panko and next 4 ingredients in a third bowl.

Step 2

Dredge each eggplant slice in flour mixture; dip in egg mixture, and dredge in panko mixture.

Step 3

Pour oil to a depth of 3/4 inch in a large skillet. Fry eggplant slices, in 2 batches, in hot oil over medium-high heat 2 to 2 1/2 minutes on each side or until browned. Drain on a wire rack in a jelly-roll pan.

Step 4

Place 10 eggplant slices in a single layer on a parchment paper-lined baking sheet; top each with 1 provolone slice.

Step 5

Bake at 400° for 3 to 5 minutes or until cheese is melted. Top each with 1 tomato slice and 1 basil leaf. Add desired amount of salt and pepper, and top with remaining eggplant slices.

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