Ingredients:

  • 2 large globe eggplants (approx. 2 lbs / 900g), sliced into 1/2-inch rounds
  • 1 tsp (6g) Kosher salt
  • 1 cup (60g) Panko breadcrumbs
  • 0.75 cup (70g) Grated Parmesan cheese, divided
  • 1 tsp (2g) Dried oregano
  • 0.5 tsp (1g) Garlic powder
  • 2 large eggs
  • 1 tbsp (15ml) Water
  • 0.5 cup (65g) All-purpose flour
  • 1 can (28 oz / 800g) Crushed San Marzano tomatoes
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 handful fresh basil leaves, torn
  • 8 oz (225g) Low-moisture part-skim mozzarella cheese, shredded

Instructions:

  1. Salt the eggplant rounds generously and let them sit in a colander for 30 minutes to draw out excess moisture and bitterness.
  2. In a saucepan, sauté minced garlic in olive oil for 1 minute. Add crushed tomatoes and simmer on low for 15–20 minutes. Stir in fresh basil at the end.
  3. Pat the eggplant slices dry. Create a breading station: one bowl with flour, one with eggs beaten with water, and one with a mix of Panko, 1/2 cup Parmesan, and seasonings.
  4. Dredge eggplant in flour, dip in egg, and coat in the Panko mixture. Place on lined baking sheets and bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
  5. In a 9x13 inch dish, layer sauce, crispy eggplant slices, and mozzarella. Repeat layers, finishing with the remaining 1/4 cup Parmesan.
  6. Bake at 400°F (200°C) for 15–20 minutes until the cheese is bubbly and golden brown. Let rest 10 minutes before serving.