Ingredients:

  • 2 large firm eggplants (approx. 1.5 lbs / 700g), sliced into 1/2 inch rounds
  • 1.5 tsp (9g) Kosher salt
  • 1.5 cups (90g) Panko breadcrumbs
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tsp (2g) Dried oregano
  • 1/2 tsp (1g) Garlic powder
  • 2 large eggs, beaten
  • 1/2 cup (60g) All-purpose flour
  • 3 cups (720ml) Marinara sauce
  • 8 oz (225g) Fresh mozzarella, sliced or shredded
  • 1/4 cup (10g) Fresh basil leaves, torn
  • 2 tbsp (30ml) Extra virgin olive oil spray

Instructions:

  1. Lay the eggplant slices on a paper towel-lined tray and sprinkle both sides with 1.5 tsp kosher salt. Let sit for 30 minutes to draw out moisture.
  2. Thoroughly pat each eggplant slice bone-dry with fresh paper towels to remove the 'sweat' and excess salt.
  3. Set up a breading station: one bowl with 1/2 cup flour, a second with 2 beaten eggs, and a third with a mixture of Panko, grated Parmesan, oregano, and garlic powder.
  4. Dredge each slice in flour (shaking off excess), dip in egg, and then press firmly into the Panko-Parmesan mixture until fully coated.
  5. Place slices on a greased baking sheet and lightly spray the tops with olive oil. Bake at 400°F (200°C) for 20 minutes.
  6. In a 9x13 inch baking dish, spread 1 cup of marinara sauce. Layer half the eggplant, 1 cup sauce, and half the mozzarella. Repeat layers.
  7. Bake for an additional 15 minutes at 400°F (200°C) until the cheese is bubbling and golden brown. Garnish with fresh basil before serving.