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Prep’s Eggplant Parmesan

Ingredients

• Preparation Time: 1 hour
• Servings: 6
• Sauce
• 3 tablespoons olive oil
• 1 cup ham, small dice
• 2 cup onions, diced
• 1/2 cup celery, finely chopped
• 1 cup carrots, grated
• 1/4 cup garlic cloves, finely chopped
• 2 teaspoon red pepper flakes
• 6 cups tomatoes, cored and cut into large chunks
• 1/2 cup fresh basil, sliced in thin strips
• 1 tablespoon sugar
• 2 cups chicken stock, bouillon or broth
• 1/4 cup white wine
• salt and freshly ground black pepper
• Parmesan cheese curls and chives for garnish
• Eggplant
• 2 medium eggplants, peeled and cut into 1/2 in slices
• 1 cup flour
• 4 whole eggs, beaten
• 2 cups seasoned panko bread crumbs
• 12 slices Mozzarella cheese
• 1/2 cup Parmesan cheese, grated (Reggiano if available)
• 1/2 cup fresh basil Leaves, thinly sliced
• 1 cup olive oil for frying

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