Today’s Eggplant Parmesan

Ingredients

• 3 medium eggplants, peeled, cut lengthwise into 1Ž2-inch slices (about 6 slices per eggplant)
• ¼ c extra virgin olive oil
• 2 garlic cloves, minced
• 1 T dried Italian herb mix
• 1 t coarse salt
• Freshly ground black pepper
• 8 oz sliced provolone cheese
• + 4 more ingredients
• • 1 c shredded parmesan or Asiago cheese
  • 5 c favorite marinara sauce
  • 8 fresh basil leaves, whole
  • Nonstick cooking spray

Place eggplant slices on a large pan or platter, drizzle with olive oil, sprinkle with Italian herbs, minced garlic, salt and pepper. Let stand 5 minutes, pressing garlic into eggplant. Preheat oven to 350F. Heat a large nonstick grill pan over medium-high heat. Spray pan with oil and saut ...

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