Ingredients:

  • 2 lbs Italian eggplants, sliced into 1/2 inch rounds
  • 1.5 tbsp Kosher salt
  • 1 cup All-purpose flour
  • 3 large Eggs
  • 1 tbsp Water
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup Italian breadcrumbs
  • 0.5 cup Grated Parmesan cheese
  • 1 tsp Dried oregano
  • 0.5 tsp Garlic powder
  • 3 cups Marinara sauce
  • 12 oz Fresh Mozzarella cheese, shredded
  • 0.5 cup Fresh Basil leaves, torn
  • 0.25 cup Extra virgin olive oil

Instructions:

  1. Lay the eggplant slices on paper towels and sprinkle generously with salt. Let sit for 30 minutes until beads of moisture appear. Firmly pat each slice bone-dry with fresh towels to remove excess moisture and salt.
  2. Set up a dredging station with three shallow bowls: one with flour, one with eggs beaten with 1 tablespoon of water, and one with a mixture of Panko, Italian breadcrumbs, Parmesan cheese, oregano, and garlic powder.
  3. Coat each eggplant slice in flour and shake off the excess. Dip into the egg wash, then press firmly into the breadcrumb mixture until fully and densely coated.
  4. Preheat oven to 400°F (200°C). Place the breaded slices onto wire racks set over rimmed baking sheets. Lightly drizzle or spritz with olive oil.
  5. Bake for 20-25 minutes, flipping halfway through, until the eggplant is golden brown and crisp.
  6. In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Layer the crispy eggplant slices, followed by more sauce, mozzarella cheese, and torn basil. Repeat layers as needed.
  7. Bake the assembled casserole for 20 minutes until the cheese is melted and bubbling.