Eggplant Parmesan


One large eggplant
½ cup flour
One egg
One cup heavy whipping cream
Two cups Racconto Italian Seasoned Breadcrumbs
One jar (24 oz) Racconto Riserva Marinara
½ cup shredded whole milk mozzarella (divided)
1/2 cup shredded smoked mozzarella (divided)
Racconto EVOO for sautéing eggplant


Preheat oven to 375. Prepare the eggplant: Remove stem and slice lengthwise into 1/8 inch thick planks. Do not remove skin. Mix egg and cream together. Dredge the eggplant slices rst in the our, then in the cream/egg mixture, and nally in the breadcrumbs for an even coating. In a large skillet, over medium heat, sauté each piece of eggplant in olive oil until browned on each side. Assemble ingredients: Into one (1) 8” x 10” oven ready baking dish, add a small amount of marinara sauce to lightly coat the bottom of the dish. Arrange a single layer of eggplant over sauce. Sprinkle 1/3 of the whole milk mozzarella and 1/3 smoked mozzarella over eggplant. Repeat these layers twice more, nishing with an additional layer of Riserva sauce to cover. Bake for 45 minutes.

Total Prep Time: 45 minutes
Serves: 8