Instructions: Peel eggplant, if desired. Slice lengthwise or crosswise into 1/4-inch thick slices. Salt heavily and allow to stand 30 minutes. Rinse well, several times, then drain.

Preheat oven to 400 degrees. Lightly brush a cookie sheet with olive oil. Mix bread crumbs and Parmesan cheese. Dip eggplant slices in egg, then coat evenly in bread crumb mixture. Place on prepared cookie sheet, then drizzle with olive oil. Bake 15 to 20 minutes.

Turn eggplant slices and continue baking 15 minutes or until golden and crisp. (Watch carefully so they do not overbrown.) Spoon marinara sauce over each slice and top with provolone cheese. Return to oven and bake just until sauce is hot and cheese is melted.

6 servings

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