At the table none grow old
When we serve an entree to friends that is accompanied by a story about how your mother, grandmother or Uncle Henry prepared this dish, I am sure it will start a wave of nostalgia from your guests about their own remembered recipes. We all have them, even about the ones that were not especially read
1 bunch Italian flat-leaf parsley
Kosher salt and fresh ground black pepper
Flour and Panko bread crumbs
3 large bowls
Cut off the stem end of the eggplant then slice, depending on the shape of the eggplant, into either rounds or filets 1/2 inch thick. Place in a bowl, add salt and toss. Let sit for 10-15 minutes then pat dry and set aside. Slice the peppers (if not already pre-sliced) into thin strips. Chop the parsley leaves and set aside. Slice the mozzarella into small circles. In a row on your prep surface line up in order: ricotta, pesto, peppers, tomato puree, mozzarella, and parmesan.
In the first bowl add the whipped eggs. In another the flour with salt and pepper, and in the third the breadcrumbs and parsley. Dredge the eggplant first in the flour, then eggs, then the breadcrumbs.
Preheat a skillet and add the oil. When hot fry, each eggplant slice for a minute on each side just enough to brown, but not burn, the breadcrumbs. Set aside and let cool.
Line up the eggplant slices in pairs next to the row of ingredients. On one spread the ricotta, pesto, and peppers. On the other spread the tomato puree, sliced mozzarella, and Parmesan. Place one side over the other making sandwich then spread the remaining tomato puree and Parmesan on top of each stack. On a baking tray and in a preheated 375° degree oven, bake the eggplant for 20 minutes.