Makes 8 servings

Hands on: 30 minutes

LAURA NOEL/AJC (ENLARGE)
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Total time: 45 minutes

3 tablespoons olive oil

3 eggs

1 cup half-and-half

1/2 cup Pecorino-Romano cheese, divided

2 cups Progresso Italian-style bread crumbs

1 eggplant, peeled and sliced into 1/8-inch thick slices

1 cup all-purpose flour

1 cup high quality tomato-basil sauce

8 ounces aged provolone, very thinly sliced

8 ounces montasio or fontina cheese, very thinly sliced

24 basil leaves, tough center stems removed

8 ounces fresh buffalo mozzarella, very thinly sliced

2 tablespoons extra virgin olive oil

Preheat oven to 450 degrees. Brush two 10-by-15-inch rimmed baking sheets with olive oil and set aside.

In a bowl, lightly beat eggs and half-and-half. In a separate bowl, combine 1/2 cup Pecorino-Romano cheese and bread crumbs. Dip eggplant in flour, then in egg wash and then in bread crumb mixture. Place eggplant on baking sheets and bake for 20 to 30 minutes, turning eggplant midway through baking. The eggplant should be brown and crispy on both sides. Remove from oven. If necessary, drain any excess oil from pan. Reduce oven temperature to 300 degrees.

Top each eggplant slice with about 2 teaspoons tomato sauce, a teaspoon of remaining Pecorino-Romano, a slice of provolone, a thin slice of montasio or fontina cheese, a basil leaf and a slice of fresh mozzarella. Return to oven and bake for 5 minutes, or until cheese is melted. Remove from oven, place on serving platter and sprinkle with remaining Pecorino cheese and drizzle with olive oil.

Per serving: 578 calories (percent of calories from fat, 55), 30 grams protein, 35 grams carbohydrates, 3 grams fiber, 35 grams fat (18 grams saturated), 114 milligrams cholesterol, 1,672 milligrams sodium.