Amidst a menu of favorites (like Fruitti Di Mare, Hangar Steak and Aunt Lena’s Chicken), nothing beats a classic. Chef Ricardo Soto shares Sugo’s simple but tasty Eggplant Parmesan recipe that you can make right at home.

INGREDIENTS

1 whole eggplant

4 ounces flour

4 ounces bread crumbs

1 cup whole milk

4 ounces herb ricotta

4 teaspoons tomato sauce

4 ounces mozzarella cheese

1 tablespoon Pecorino cheese

DIRECTIONS
In a deep sauce pan, preheat frying oil to 375° and preheat the oven to 375°. Peel the eggplant using a fork to hold the eggplant in place. Slice the eggplant into eight thick slices and set aside. Using three different bowls, fill one with flour, one with breadcrumbs and one with milk. Place sliced eggplant in the flour bowl using only one hand then transfer the eggplant into the milk. Using the other hand, flip the eggplant over multiple times to guarantee that it is completely covered. Going back to the original hand transfer the eggplant into the breadcrumb pan, and toss it to cover it in breadcrumbs. Once the eggplant is breaded, fry for 2 minutes or until the eggplant looks golden brown. Remove from the oil, cool down for a couple of minutes, then add the tomato basil sauce, pecorino, ricotta and finish with mozzarella cheese. Bake the eggplant for 5 minutes or until the cheese is melted. Serve with vegetables or pasta. 

Details: 10305 Medlock Bridge Rd., sugorestaurant.com