4 to 6 servings
This easy recipe makes a nice meatless entree or side dish accompaniment.
Prepare Marinara Sauce; set aside.
Sprinkle eggplant slices lightly, eachh side, with salt; allow eggplant slices to stand for 30 minutes at room temperature. Pat eggplant slices with absorbent paper to dry and remove excess salt and moisture. Dip eggplant slices in beaten egg and then dredge in flour, coating each slice lightly. In a large heavy skillet, heat oil over moderate to high heat; add eggplant slices and sauté over moderate heat until lightly browned on each side, about 3 minutes total. Season each with salt and pepper to taste, if desired.
Spoon half of the Marinara Sauce over the bottom of a 9 x 9 x 2-inch or 11 x 7 x 2-inch baking dish/pan; arrange eggplant slices over the sauce. Top with remaining sauce. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 20 minutes or until sauce is bubbly hot; arrange cheese slices over top of sauced eggplant slices. May also top with a liberal sprinkling of Parmesan cheese, if desired. Continue baking, uncovered, for about 8 minutes or until Provolone cheese is melted and Parmesan cheese, if used, is golden brown.
To serve, spoon a small amount of sauce on each dinner plate; arrange cheese-topped eggplant slices over sauce on each plate; garnish as desired.
Variation: Add 1 tablespoon finely snipped fresh basil or oregano leaves (no stems) or ½ to 1 teaspoon dried basil or oregano to eggplant mixture.
Marinara Sauce (about 2 to 3 cups)
To prepare sauce, combine all ingredients together in a small heavy saucepan. Bring to a simmer over moderate heat; continue simmering sauce, uncovered, for about 20 to 25 minutes, stirring occasionally.
Note: May use regular-spiced tomato paste, if desired