This is simple and delicious.
Ingredients
1 medium eggplant
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 large eggs, beaten
¼ cup freshly grated parmesan cheese - more as needed
1 teaspoon minced garlic
¼ cup flour
Butter and olive oil for frying
1 tablespoon of pesto oil
½ cup of ricotta cheese
1 cup marinara sauce, or more to taste
8 paper thin slices of mozzarella cheese, or as needed
Directions
Peel and slice small to medium eggplant lengthwise into 1/8-inch slices, lightly salt and pepper.
Beat eggs and stir in garlic and Parmesan cheese.
Season flour with salt, pepper, and garlic powder.
Dredge eggplant in the flour on both sides and then into the egg mixture making sure to coat both sides evenly.
Add coated eggplant to butter and olive oil in a preheated pan over medium heat.
Cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and stack in threes in an oven-safe dish.
Mix ricotta cheese with pesto oil in a bowl, add another handful of grated parmesan cheese, stir and add a pinch of salt and pepper.
Spread the cheese mixture over the top of the stacked eggplant.
Top the eggplant with marinara sauce.
Add provoline cheese over marinara sauce.
Place under broiler and cook until top is golden brown.
Garnish with sliced green onions.
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