Ingredients:

  • 2 large Italian Eggplants (approx. 1.5 lbs), sliced into 1/2-inch rounds
  • 1.5 tsp Kosher salt
  • 0.5 cup All-purpose flour
  • 3 large Eggs
  • 1 tbsp Water
  • 2 cups Panko breadcrumbs
  • 0.5 cup Parmigiano-Reggiano, finely grated
  • 1 tsp Dried oregano
  • 0.5 tsp Garlic powder
  • 0.25 tsp Cayenne pepper
  • 3 cups Marinara sauce
  • 12 oz Fresh mozzarella, shredded or thinly sliced
  • 0.5 cup Fresh basil leaves, torn
  • 2 tbsp Extra virgin olive oil

Instructions:

  1. Lay eggplant rounds on paper towels and sprinkle generously with kosher salt. Let sit for 45 minutes until moisture beads appear on the surface.
  2. Blot the eggplant slices firmly with clean towels to remove all surface moisture and excess salt.
  3. Prepare the dredging station: place flour in the first bowl, eggs beaten with water in the second, and a mixture of Panko, Parmigiano-Reggiano, oregano, garlic powder, and cayenne in the third.
  4. Coat each slice in flour (shaking off excess), dip in the egg wash, and then press firmly into the Panko mixture until fully coated.
  5. Preheat oven to 400°F (200°C). Place breaded slices on wire racks set over baking sheets. Bake for 20 minutes until golden and crisp.
  6. In a 9x13 inch ceramic dish, layer a small amount of marinara sauce, followed by a layer of crispy eggplant, more sauce, and mozzarella. Repeat until ingredients are used.
  7. Bake for an additional 10-15 minutes until the cheese is melted and mahogany-blistered. Garnish with fresh basil and a drizzle of extra virgin olive oil.