Ingredients:
1 eggplants
salt
olive oil
1 cup dry breadcrumbs
1 cup dry parmesan cheese
2 eggs or 3 egg whites
marinara sauce
provolone cheese
Directions:
Peel eggplant, if desired.
SLice lengthwise or crosswise, about 1/4″ thick.
Salt heavily and allow to stand 30 minutes.
Rinse well several times and drain.
Preheat oven to 400*.
Lightly brush cookie sheet with olive oil.
Mix bread crumbs and parmesan.
Dip eggplant slices first in egg then in crumbs, coating well.
Plce on prepared cookie sheet, then drizzle with olive oil.
Bake 15-20 minutes, turn, and bake 15 minutes longer or until brown.
Spoon a dab of marinara sauce and a bit of provolone cheese on each slice.
Return to oven to melt cheese.
Servings: 4
Time preparation: 5 min.
Time total: 45 min.