Ingredients:

  • 2 large eggplants (approx. 2 lbs / 900g), sliced into 1/2 inch rounds
  • 1 cup (120g) Panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 3 large eggs, beaten
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) marinara sauce
  • 16 oz (450g) mozzarella cheese, shredded
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (15g) fresh basil leaves, torn

Instructions:

  1. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, 1/2 cup Parmesan, garlic powder, salt, and black pepper.
  2. Coat each eggplant slice in flour, dip in egg, and press firmly into the breadcrumb mixture until fully coated. Note: Pressing firmly ensures the Panko doesn't flake off in the oven
  3. Arrange slices on a parchment lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until mahogany colored and firm.
  4. Spoon a thin layer of marinara sauce into the bottom of a 9x13 inch baking dish.
  5. Arrange a layer of roasted eggplant, followed by a sprinkle of mozzarella and a drizzle of sauce. Repeat until all ingredients are used. Note: Don't over sauce the layers or you'll lose the crunch
  6. Top with a final generous layer of mozzarella and the remaining 1/2 cup of Parmesan cheese.
  7. Bake for 15-20 minutes until the cheese is bubbling and golden brown. Let rest for 10 minutes before slicing.
  8. Garnish with torn fresh basil leaves before serving.