Ingredients:

  • 2 large (1.5 lb / 680g) Globe eggplants, sliced into ½ inch (1.3cm) rounds
  • 2 tbsp (30g) Kosher salt
  • ½ cup (120ml) All-purpose flour
  • 3 large (150g) Eggs, beaten
  • 1 ½ cups (150g) Panko breadcrumbs
  • ½ cup (50g) Parmigiano Reggiano, finely grated
  • 1 tsp (2g) Garlic powder
  • ½ tsp (3g) Black pepper
  • 3 cups (710ml) Low-sugar Marinara sauce
  • 2 cups (225g) Shredded low-moisture Mozzarella cheese
  • ¼ cup (25g) Fresh basil leaves, torn
  • 2 tbsp (30ml) Extra virgin olive oil

Instructions:

  1. Arrange eggplant rounds on a baking sheet and sprinkle both sides evenly with Kosher salt.
  2. Let the eggplant sit for 30 minutes to draw out excess moisture (osmosis).
  3. Pat every slice thoroughly dry with paper towels to ensure a crisp crust.
  4. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, grated Parmesan, garlic powder, and black pepper.
  5. Dredge each eggplant slice in flour (shake off excess), dip in beaten eggs, and press firmly into the Panko mixture until fully coated.
  6. Place breaded slices on a parchment-lined sheet and lightly brush the tops with olive oil.
  7. Bake at 400°F (200°C) for 10-12 minutes to set the crust.