Ingredients:

  • 1 lb Italian eggplant, sliced into 1/4 inch rounds
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp freshly grated Parmesan

Instructions:

  1. In a shallow bowl, combine the Panko, 1/4 cup Parmesan, garlic powder, salt, and pepper. Press each eggplant round firmly into the mixture, ensuring a thick, even coating on both sides.
  2. Heat 2 tbsp of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add eggplant slices in a single layer, frying for 3-4 minutes per side until they reach a deep mahogany-colored gold. Remove and drain briefly on a paper towel.
  3. Lower the heat to medium. Pour a thin layer of marinara sauce into the bottom of the skillet.
  4. Arrange the fried eggplant rounds on top of the sauce. Spoon the remaining marinara over the eggplant, then evenly distribute the shredded mozzarella.
  5. Cover the skillet with a lid for 2-3 minutes until the cheese is bubbling and velvety. Garnish with torn fresh basil and the remaining 2 tbsp of grated Parmesan.