Recipe

Instructions

1. Remove stem from eggplant then slice into 1/4-1/2 inch thick slices.
2. Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides. Let sit and 'sweat' excess moisture for 10 minutes. Pat firmly with paper towels to dry eggplant thoroughly (wipe off salt as well).
3. Toast bread slices. Then chop in food processor until consistency is crumbs. Mix breadcrumbs in a bowl with garlic powder, salt & pepper, Italian herbs, and shredded parmesan cheese.
4. Arrange three bowls containing whisked eggs, flour, and breadcrumb mixture. First, coat eggplant in flour on both sides, then dip into eggs, and then dip into breadcrumbs – pack onto eggplant and then gently shake off excess crumbs.
5. For pan frying method: in a skillet pan, add 1-2 Tablespoons of oil at a time, and cook breaded eggplant for 2-3 minutes on each side until golden brown. Lay on paper towels to soak up excess oil. Repeat until all eggplant has been fried.
6. For baking method: instead of pan frying you can also bake the eggplant to use less oil. Preheat oven to 350°F and arrange breaded slices onto sheet pan that is brushed with 1-2 Tablespoons of olive oil. Bake for 25 minutes until golden.
7. In a large casserole dish, spread a generous layer of marinara on the bottom. Then layer: eggplant slices, mozzarella, a spoonful of marinara, and shredded parmesan.
8. Repeat an additional layer (breaded eggplant, mozzarella, marinara, and shredded parmesan).
9. Bake at 400°F uncovered for 30 minutes until cheese is browned and melted.
10. Top with chopped fresh basil & oregano, and serve!