2/3 of an eggplant, cut into 1-inch-wide sticks and drained in a colander or pan lined with paper towels for 1 hour or overnight
1/2 cup flour
1/4 teaspoon white pepper
1/2 teaspoon salt
1 cup panko (or breadcrumbs)
1 15-ounce can tomato sauce
2 tablespoons dried basil
1 teaspoon dried minced garlic or 1 clove fresh minced garlic
1/2 teaspoon crushed red pepper flakes
3/4 cup Asiago, grated or cut into small cubes
1/2 cup grated Parmesan
1 Preheat oven to 425 degrees F. Combine flour, white pepper and salt in a resealable freezer bag. Beat the egg in a pie pan and set aside.
2 Put five sticks of eggplant into the resealable bag with the flour mixture, seal the bag and shake to coat. Remove and repeat with the remaining eggplant, doing about five sticks at a time. Once all the eggplant has been coated with flour, dispose of any remaining flour mixture.
3 Put the panko in the same resealable bag. Coat each piece of eggplant in the beaten egg and set aside. Put five sticks of eggplant into the bag of panko. Seal the bag and shake to coat the eggplant. Repeat with the remaining eggplant.
4 Drizzle a generous amount of olive oil over the bottom of a 9-by-13-inch glass pan or cookie sheet. Place the panko-covered eggplant sticks in a single layer in the pan. Bake for 15 minutes, or until bottom of eggplant is slightly browned.
5Meanwhile, combine the tomato sauce, basil, garlic, red pepper flakes and salt in a small saucepan or microwavable dish and heat until hot. Set aside.
6 Once the eggplant has baked for 15 minutes, turn it over and bake for another 10 minutes, or until the other side of the eggplant is slightly browned. Remove eggplant from the pan. Coat the bottom of the pan evenly with half of the sauce. Put the eggplant back in the pan in a single layer. Pour remaining sauce over eggplant. Sprinkle cheeses over eggplant and return to oven for 5 minutes, or until cheese has melted. Remove from oven and let sit for 5-10 minutes before serving.