- 2 globe eggplants
- 1 cup all-purpose flour
- 4 large eggs
- 3 ounces freshly grated parmesan cheese
- 3 cups panko bread crumbs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons olive oil
- 4 cups marinara sauce
- 8 ounces mozzarella cheese, shredded
- Fresh basil torn in to pieces
- 1 teaspoon ground black pepper
- Slice eggplants into four even long slices. Generously sprinkle slices with salt. Place eggplant in a colander and let it drain 30-40 minutes. Adjust your oven racks to allow for airflow between the sheets of eggplant and then preheat the oven to 425 degrees. Place two baking sheets in the oven to preheat with the oven. Do not remove them until you are ready to put the eggplant on the sheets.
- In a large plastic resealable bag, combine the flour and pepper. Shake to mix well. In a shallow container, beat the 4 eggs together. In a second shallow dish combine the parmesan, bread crumbs, ¼ teaspoon salt, and ¼ teaspoon pepper. Layout your drained eggplant on paper towels and press down on them lightly to pull excess water. Take 4 slices of eggplant and shake until well coated with the pepper flour mix. Place the coated pieces on a plate and continue with the rest.
- Dip each slice in the egg, allowing any excess egg to drip off, before moving it to the bread crumb mix, then dip into the bread crumbs. Lay the coated pieces on a wire cooling wire rack. Remove baking sheets from the oven and pour 3 tablespoons of oil on them. Spread it evenly over the sheet with a basting brush. Lay the eggplant on the baking sheets in a single layer.
- Place eggplant in the oven and bake until eggplant is well browned, about 15-20 minutes on the first side and then flip each eggplant and allow the other side to brown about 10 additional minutes. Top each slice with mozzarella and place in oven to melt cheese.
- Top with marinara, fresh parmesan cheese and fresh basil.
Editor’s Tip: Photo is garnished with seared tomatoes.