Ingredients:

  • 2 large (1.5 lb) eggplants, sliced into 1/2 inch rounds
  • 1/2 cup olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 3 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp fresh Parmesan, shaved

Instructions:

  1. Set up a dredging station with three shallow bowls: one containing all-purpose flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of Panko breadcrumbs, grated Parmesan, garlic powder, and dried oregano.
  2. Coat each eggplant round sequentially in flour, then beaten egg, and finally press firmly into the Panko-Parmesan mixture until fully encased.
  3. Arrange the breaded eggplant slices on a parchment-lined baking sheet and brush the tops lightly with olive oil.
  4. Bake at 425°F (220°C) for 12-15 minutes per side until the edges are mahogany-colored and the crust sounds hollow when tapped.
  5. Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  6. Create layers by placing 1/3 of the roasted eggplant slices, followed by a layer of marinara sauce, a sprinkle of shredded mozzarella, and torn basil leaves. Repeat this process two more times.
  7. Top the final layer with the remaining mozzarella cheese and a dusting of shaved Parmesan.
  8. Bake at 375°F (190°C) for 20 minutes until the cheese is bubbling and golden-brown.