Directions
- 1Prep the eggplant: top and tail, peel, and cut into half-inch rounds.
- 2Place the eggplant rounds in a shallow dish, salt them, and cover with water. Let sit for about an hour.
- 3Dry the eggplant rounds with paper towels.
- 4Set up breading station: Combine panko bread crumbs, parmigiano-reggiano, and chopped italian parsley in a metal tray.
- 5In a separate bowl, whisk together 6 large eggs and flour in another metal tray.
- 6Bread the eggplant rounds by dipping them in the egg mixture, then in the breadcrumb mixture.
- 7Fry the breaded eggplant rounds in hot oil until golden brown.
- 8Layer the fried eggplant rounds with mozzarella cheese and bake until the cheese is melted and bubbly.
- 9Place marinara sauce on a plate, top with the baked eggplant stack, and garnish with roasted cherry tomatoes, basil and chopped parsley.
Ingredients
- 1 eggplant
- 1 pinch salt
- 1 cup water
- 2 cups panko bread crumbs
- 1.5 cups parmigiano-reggiano
- 2 cups chopped italian parsley
- 6 large eggs
- 1 cup flour
- 1 cup mozzarella cheese
- 1 cup marinara sauce
- 1 leaf basil
- 6 roasted cherry tomatoes
Equipment
knifepeelershallow dishanother panpaper towelsthree metal traysbowlfrying pantongsoven
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