Ingredients:

  • 2 large globe eggplants (approx. 2 lbs / 900g)
  • 1 tablespoon Kosher salt
  • 3 tablespoons Extra virgin olive oil
  • 1 cup All-purpose flour
  • 3 large eggs, beaten with 1 tablespoon water
  • 2 cups Panko breadcrumbs
  • 1/2 cup Freshly grated Parmesan cheese
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Black pepper
  • 3 cups High-quality marinara sauce
  • 12 oz Fresh mozzarella cheese
  • 1/4 cup Fresh basil leaves, chiffonade
  • 1/4 cup Extra Parmesan cheese for topping

Instructions:

  1. Slice your 2 lbs of eggplant into 1/2 inch rounds. Sprinkle with 1 tablespoon Kosher salt and let them sit on paper towels for 20 minutes until beads of water appear on the surface. Firmly pat each slice dry with more paper towels.
  2. Place 1 cup flour in bowl one. In bowl two, whisk 3 eggs with 1 tablespoon water. In bowl three, mix 2 cups Panko, 1/2 cup Parmesan, 1 teaspoon oregano, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper.
  3. Coat each round in flour, then egg, then the Panko mixture. Press the crumbs firmly into the eggplant so they stick.
  4. Lightly coat two baking sheets with 3 tablespoons olive oil and place them in a 425°F oven for 5 minutes.
  5. Carefully place the breaded eggplant on the hot trays. Bake for 15 minutes, then flip and bake for another 10 minutes until golden and crackling.
  6. Spread 1 cup marinara in the bottom of a baking dish. Layer half the eggplant, then 1 cup sauce, and half the 12 oz mozzarella.
  7. Add the remaining eggplant, sauce, and mozzarella. Top with 1/4 cup extra Parmesan. Bake for 10 minutes until the cheese is bubbly and charred in spots. Let the dish sit for 5 minutes to set. Scatter 1/4 cup fresh basil over the top before serving.