The recipe calls for panko rather than traditional bread crumbs and I think that made all of the difference. The panko gave it a lighter and crispier crust than the others would have. One substitution we had to make was to use a pre-shredded mix of cheeses because the store did not have provolone except for sandwich slices. We had some left over spaghetti sauce in the fridge and went with that rather than just plain tomato sauce.
For a side dish we decided on some asparagus and just used a steamer bag from the frozen section of the grocery store (don't knock it, it is actually pretty dang good stuff). I made my first ever reduction sauce with balsamic vinegar which turned out pretty nice, though we went a little heavy handed on it when we put it on the veggies. Otherwise the dinner was a big 'ol win and I plan on making it again soon. Plus, it is a pretty cheap meal that doesn't take long to prepare. WE give it 5 out of 5 stars. But enough of the words, here are the pictures.
knives are fun
resting while their friends get fried
just a touch of sauce between each layer
"suck it Iron Chef"
Laura likes plating and wanted me to say that