Sun-Dried Tomato Basil Eggplant Parmesan

1. Combine SupHerb Farms Fusions® Sun-Dried Tomato Basil and half the olive oil in a small mixing bowl. Set aside.
2. Cut eggplant lengthwise in 1/4″ thick slices. Skin is optional. Place sliced eggplant on a plate and pour sun-dried tomato mixture over the eggplant. Set aside.
3. Combine flour, salt, pepper and cayenne pepper in a medium bowl. Set aside.
4. Heat remaining olive oil in a sauté pan on medium.
5. Dip each eggplant slice in flour mixture, shake off excess flour and cook each side for 2 minutes or until browned.
6. Shake off the oil and place fried eggplant on a paper towel.
7. In an inch 8-inch or 9-inch square casserole dish, pour 1/2 cup of marinara sauce. Layer the eggplant next, followed by the remaining marinara sauce. Top with provolone cheese and parmesan.
8. Bake for 6-8 minutes, until cheese melts.

Cool eggplant dish for about 10 minutes and serve.