Eggplant Steaks Parmigiana

This is super yummy!
I didn't have the Parm-Reg. , lemon zest or the pesto and it still tasted great!
Ingredients

• Extra-virgin olive oil (EVOO), for frying
• 1 cup flour
• 3 eggs, lightly beaten
• 1 cup breadcrumbs
• 1 cup grated Parmigiano-Reggiano, divided
• 1/4 cup (about a handful) parsley, chopped, plus extra for garnish
• Zest of 1/2 lemon (1 teaspoon)
• 3 cloves garlic, finely chopped or grated
• 2 medium eggplants
• Salt and freshly ground black pepper
• 2 tablespoons tomato paste
• 1 28-ounce can San Marzano tomatoes
• 1/2 cup store-bought or homemade pesto
• 3/4 to 1 cup shredded provolone (I used sliced prov.)

Preheat oven to 375ºF.

Heat 1/4 cup of the EVOO in a large skillet over medium-high heat.

Line up three pans (or shallow dishes) on your counter: Fill the first with the flour, the second with the eggs, and the third with a combination of the breadcrumbs, grated Parmigiano-Reggiano, parsley, lemon zest and garlic. Beat the eggs with a splash of water.

Cut the ends off each eggplant and slice a small piece off one side to give you a flat side to rest the eggplant on. With the flat side of each eggplant down so it doesn't roll, slice them each lengthwise into four thick slices each (eight slices total). Season the slices with salt and freshly ground black pepper and coat each of them with the ingredients in your pans/shallow dishes -- first in the flour, then in the egg, then in the breadcrumb mixture, making sure to thoroughly coat the surface of each slice with each ingredient.

Once all of your slices are breaded, carefully lay them into the hot oil and fry them until golden brown on both sides, 2-3 minutes per side. (You will need to work in batches to finish cooking all of the eggplant.) As they finish shallow frying, lay them on a baking sheet and place them in the oven to stay warm. When all the eggplant is fried, finish cooking through, about 10-12 minutes, until they're tender when you poke them. Once they're out of the oven switch on the broiler.

While the eggplant steaks finish cooking in the oven, place a small sauce pot over medium-high heat with the can of San Marzano tomatoes. Mash up the tomatoes with a potato masher or wooden spoon, season with salt and pepper and stir in the tomato paste. Once the tomatoes come up to a bubble simmer for 5 minutes, then remove from the heat. Stir in the pesto.

To finish the dish, on the baking sheet stack one eggplant steak topped with a little sauce then another steak, add another ladle of sauce, and one slice or one quarter of the provolone. Brown the eggplant stacks under the broiler to melt the cheese, about 1 minute. Serve immediately, garnished with parsley.