Directions
- 1Slice the eggplant into 1/4 inch thick rounds.
- 2Lay the eggplant slices out on a paper towel-lined baking sheet and sprinkle with salt to draw out moisture, then pat dry.
- 3Prepare the breading station by mixing flour, salt, and pepper in one dish.
- 4Lightly beat two eggs in a second dish.
- 5Combine panko, Italian breadcrumbs, and garlic powder in a third dish.
- 6Coat each eggplant slice in flour, shaking off excess.
- 7Dip the floured eggplant slice into the egg.
- 8Coat the eggplant slice in the panko breadcrumb mixture.
- 9Place the breaded eggplant slices on a baking sheet and top with freshly grated Parmesan.
- 10Bake the eggplant at 400°F (200°C) for 20 minutes, flipping halfway through.
- 11While the eggplant bakes, slice fresh basil.
- 12Spread 2 tablespoons of marinara sauce on the bottom of a casserole dish.
- 13Transfer half of the roasted eggplant slices to the casserole dish.
- 14Top each eggplant piece with a light layer of marinara sauce.
- 15Add a slice of fresh mozzarella to each eggplant piece.
- 16Sprinkle basil over the mozzarella.
- 17Sprinkle grated Parmesan over the basil.
- 18Stack the remaining eggplant slices on top.
- 19Repeat with another layer of marinara, basil, and Parmesan.
- 20Bake in the oven for about 20 minutes until the cheese is melted.
- 21Sprinkle with more fresh Parmesan and serve.
Ingredients
- 3 medium eggplants
- 1 tsp kosher salt
- 1 cup all-purpose flour
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 eggs
- 1 cup panko
- 1 cup italian style breadcrumbs
- 1 tsp garlic powder
- 2 cups marinara sauce
- 8 oz fresh mozzarella
- 0.5 cup fresh basil chiffonade
- 0.5 cup parmesan
Equipment
knifepaper towelbaking sheetbowlstongsspatulacasserole dish
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