Eggplant Steaks Parmigiana A La Ringo

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
446
FAT
66%
CHOL
82%
SOD
52%

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Ingredients for 5 servings

Canola oil, for frying

1 cup flour

3 eggs, lightly beaten

1/2 cup breadcrumbs

1 cup grated Parmigiano Reggiano, divided

1/4 cup parsley (about a handful), chopped, plus extra for garnish

Zest of 1 lemon

1 to 2 cloves garlic, finely chopped or grated

2 medium eggplants

Salt and freshly ground black pepper

1 28-ounce can San Marzano tomatoes

1/2 cup store-bought, homemade or Ringo Starr brand pesto

3/4-1 cup shredded provolone