I didn't have any provolone cheese to use on the eggplant when I baked it, so I used cheddar, which tasted just fine.
To make this dish, I first sliced the eggplant to 1/2 inch pieces. Since this meal was only for me, I chose a small eggplant. I beat one egg in a bowl, then dipped each slice of eggplant into it. After that, I dredged in bread crumbs and let sit for thirty minutes as I think that gets the breading to stick better.
When pan frying the eggplant, I use a good amount of olive oil in the pan. I get it to just smoke a little and then turn down the heat. In go the eggplant, cooking them for a couple of minutes on each side until the breadcrumbs are golden brown. After that, I put them on a paper towel to soak up some of the excess oil.
Then I put the fried eggplant slices into a casserole dish lined with aluminum foil and put pieces of cheese on each piece. I baked at about 350 degrees for about ten to fifteen minutes.
Combine that with some organic pasta imported from Italy, some organic pasta sauce cooked up with fresh sauteed vegetables, and some grated organic Parmesan cheese -YUMMY!!
