Ingredients:

  • 2 medium eggplants (about 1 lb / 450g each), peeled and sliced into 1/4-inch / 6mm thick rounds
  • 1 tablespoon kosher salt
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (80g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 1/4 cup olive oil, plus more for drizzling
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 8 ounces fresh mozzarella cheese, sliced (225g)
  • 1/4 cup fresh basil leaves, roughly chopped

Instructions:

  1. Salt eggplant slices and let them rest to draw out moisture. Pat dry.
  2. Sauté garlic in olive oil, then add crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer.
  3. Set up three shallow dishes with flour, beaten eggs, and panko breadcrumbs mixed with Parmesan cheese.
  4. Dredge each eggplant slice in flour, then egg, then panko mixture. Ensure each slice is fully coated.
  5. Arrange breaded eggplant slices on baking sheets, drizzle with olive oil, and bake until golden brown and crispy, flipping halfway through.
  6. On a baking sheet, layer eggplant slices with tomato sauce, mozzarella slices, and basil.
  7. Bake until the cheese is melted and bubbly.
  8. Garnish with fresh basil and serve immediately.