Ingredients:

  • 2 large eggplants (approx. 900g), sliced into 1/2 inch rounds
  • 2 tbsp neutral oil for brushing
  • salt for seasoning
  • 1/2 cup cornstarch
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • 1 tsp garlic powder
  • 3 cups marinara sauce
  • 12 oz fresh mozzarella, sliced or shredded
  • 1/2 cup grated Pecorino Romano or extra Parmesan

Instructions:

  1. Cut the eggplant into uniform rounds and pat them dry with paper towels to remove surface moisture.
  2. Set up a dredging station: Bowl 1 with cornstarch; Bowl 2 with beaten eggs; Bowl 3 with Panko, Parmesan, garlic powder, and black pepper.
  3. Coat each eggplant slice in cornstarch (shaking off excess), dip into the egg, and press firmly into the Panko mixture.
  4. Heat 1/4 inch of oil in a cast iron skillet over medium-high heat. Fry eggplant slices for 3-4 minutes per side until deep mahogany brown.
  5. Drain the fried slices on a paper towel-lined plate.
  6. Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch casserole dish.
  7. Arrange a layer of fried eggplant slices, overlapping slightly, then top with marinara sauce, mozzarella, and a sprinkle of Pecorino Romano.
  8. Repeat the layers of eggplant, sauce, and cheese until all ingredients are used, ending with a generous layer of cheese on top.
  9. Place in a preheated oven at 400°F (200°C) and bake for 15-20 minutes until the cheese is melted and bubbly.
  10. Garnish with torn fresh basil leaves before serving.