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

Pam Lolley
Recipe by Southern Living August 2015

Gallery

Alison Miksch; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Makes 4 to 5 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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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