Ingredients:

  • 2 medium eggplants (approx 1.5 lbs), sliced into 1/4-inch rounds
  • 1.5 tsp Kosher salt
  • 1 cup All-purpose flour
  • 3 large eggs
  • 1 tbsp water
  • 2 cups Panko breadcrumbs
  • 0.75 cup freshly grated Parmesan cheese, divided
  • 1 tsp Dried oregano
  • 0.5 tsp Garlic powder
  • 3 cups Marinara sauce
  • 12 oz Fresh mozzarella cheese, sliced or shredded
  • 0.25 cup Fresh basil leaves, torn

Instructions:

  1. Lay slices on a wire rack and sprinkle both sides with 1.5 tsp salt. Let sit for 45 minutes until large beads of water appear on the surface.
  2. Rinse slices under cold water and pat them completely dry with paper towels.
  3. Set up three bowls: flour in the first, eggs beaten with 1 tbsp water in the second, and Panko mixed with 0.5 cup Parmesan, oregano, and garlic powder in the third.
  4. Dredge each slice in flour, dip in egg, and press firmly into the Panko mix until every inch is coated in crumbs.
  5. Heat 1/4 inch of oil in a skillet over medium heat. Fry slices in batches for 3 minutes per side until they turn a deep golden brown.
  6. Spread 1/2 cup marinara in the bottom of your baking dish. Layer half the fried eggplant, followed by 1 cup sauce and half the mozzarella.
  7. Repeat the layers, ending with the remaining marinara, mozzarella, and the final 0.25 cup of Parmesan.
  8. Bake at 375°F for 20-25 minutes until the cheese is bubbling and bronzed. Top with fresh basil and let rest 10 minutes before serving.