Recipe by Lynfred Chef Celeste Pasag

Yield: 4 people
3 ea. globe eggplant, cut ½ inch thick
2 ea. garlic cloves, minced
1 cup EVOO
2 T butter, room temperature
2 ea. eggs, whipped
1 cup a/p flour
3 cups Italian breadcrumbs
1 ea. onion, chopped
1 ea. San Marzano tomatoes, 28 oz
2 T parsley, finely chopped
1 cup Mozzarella cheese
½ cup parmesan cheese
Salt and pepper

In a sheet pan, salt the eggplant and let sit for at least 30 minutes. This will extract as much moisture as possible, pat dry with paper towels. Using a 3-step breading process, flour, egg, and breadcrumbs. Set up your station and dredge each eggplant. Place back in sheet pan. Meanwhile, using a cast iron skillet, heat 4 oz EVOO. Pan fry eggplant on medium to high heat until its brown. Transfer to a sheet pan and cook remaining eggplant. In another pan, heat 4 oz of EVOO, sauté onions until translucent, 2 minutes. Add tomatoes and parsley and then lower heat to a simmer for about 10 minutes. Remove from heat. Using a baking pan, 8X11 or similar, butter the bottom of pan. Layer in eggplant, tomato sauce, cheese. Repeat the process until all done. In preheated 400-degree oven, bake for 30 minutes. Halfway through the cooking process, place foil on top from browning. Remove from oven and cool for at least 10 minutes until cutting.