Slice the eggplants into twelve 1/2-inch-thick slices (total), then stack them on top of each other and cut off the eggplant skins. (Cut your slices first, then the skin, so that you don't cut too much eggplant flesh off.)
Beat the eggs in a bowl and put the eggplant slices in the egg wash. Preheat 2 saute pans over high heat with 1/2 cup olive oil in each pan. Take the eggplant slices from the egg wash and saute 6 slices in each pan until golden brown on each side. Once you flip the slices over, poke a couple of holes with a fork in the eggplant. Then hold the eggplant to one side of the pan and drain the oil out of each pan. Add the garlic and basil to each pan. Add 2 ounces white wine to each pan. Then add 12 ounces marinara sauce to each pan. Turn down the heat to a simmer. Turn the eggplant slices in the saute pans, making sure the sauce is on the bottom and the eggplant remains on top. Top each slice with 1 slice of provolone. Add 1 tablespoon Parmesan to each eggplant slice. Add a pinch of chopped parsley to each pan. Then cover to melt everything together. Then plate. When plating, take the eggplant out first, making sure the cheese stays on top. Surround the plated eggplant with the remaining sauce in the pan.
A gas stove is preferable, but you can still use an electric stovetop with high heat. Make sure to have fresh, firm eggplant, not overly ripe or soft. Take off all the skin of the eggplant because it is bitter.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rocco's Cafe, San Francisco, CA