Eggplant Parmesan



3 medium sized young eggplants with firm skin and a beautiful green stem
1 egg thinned with two tablespoons of water
1/2 cup panko, regular, Italian, or my favorite Garlic panko
1 t dried garlic
3 cups garlicky spaghetti sauce
2 eggs, beaten
4 oz Parmigiano Reggiano
2 t dried garlic
12-24 basil leaves, rinsed, patted dry, and torn in half
16 oz fresh mozzarella, sliced
2 oz grated Pecorino Romano
fresh cracked black pepper to taste Read More