Ingredients:

  • 2 lbs Italian Eggplants, sliced into 1/2-inch rounds
  • 2 tsp Kosher Salt
  • 1 cup All-Purpose Flour
  • 3 large Eggs, beaten
  • 2 cups Panko Breadcrumbs
  • 1 cup Parmigiano-Reggiano, finely grated
  • 1 tsp Dried Oregano
  • 0.5 tsp Garlic Powder
  • 3 cups Marinara Sauce
  • 12 oz Fresh Mozzarella, sliced or shredded
  • 0.25 cup Fresh Basil leaves, chiffonade
  • 2 tbsp Extra Virgin Olive Oil

Instructions:

  1. Prep the eggplant. Slice 2 lbs Italian Eggplants into 1/2 inch rounds and sprinkle with 2 tsp Kosher Salt.
  2. Sweat and dry. Let the slices sit for 20 minutes, then pat them completely dry with paper towels.
  3. Set up stations. Place 1 cup flour in bowl one, 3 beaten eggs in bowl two, and a mix of 2 cups Panko, 1 cup Parmigiano, 1 tsp oregano, and 0.5 tsp garlic powder in bowl three.
  4. Dredge the rounds. Dip each slice in flour, then egg, then the Panko mixture until heavily and evenly coated.
  5. Initial bake. Arrange slices on baking sheets greased with 2 tbsp olive oil and bake at 425°F for 20 minutes until golden and firm to the touch.
  6. Layer the base. Spread 1 cup marinara in the bottom of a 9x13 dish.
  7. Build the stacks. Place a layer of baked eggplant, then 1 cup sauce, and half of the 12 oz mozzarella.
  8. Final assembly. Add the remaining eggplant, the rest of the sauce, and the remaining mozzarella.
  9. The final melt. Bake at 400°F for 15 minutes until the cheese is bubbling and slightly browned.
  10. Garnish and rest. Sprinkle with 0.25 cup fresh basil and let sit for 10 minutes before slicing.