Ingredients:

  • 2 large eggplants (1.5 lb / 680g), sliced into 1/2-inch rounds
  • 3 large eggs, beaten
  • 1.5 cups (150g) Panko breadcrumbs
  • 0.5 cup (50g) Parmesan cheese, finely grated
  • 1 tsp (2g) dried oregano
  • 1 tsp (6g) salt
  • 0.5 tsp (1g) black pepper
  • 0.25 cup (60ml) olive oil
  • 3 cups (710ml) marinara sauce
  • 16 oz (450g) mozzarella cheese, shredded
  • 0.25 cup (15g) fresh basil, chiffonade
  • 3 cloves (15g) fresh garlic, minced

Instructions:

  1. Set up a breading station with three shallow bowls: one with beaten eggs, one with a mixture of Panko, grated Parmesan, oregano, salt, and pepper, and one for the sliced eggplant. Dip each eggplant slice into the egg, then press firmly into the breadcrumb mixture until fully coated.
  2. Arrange the coated slices in a single layer on a baking sheet. Drizzle with olive oil and bake at 425°F (220°C) for 12–15 minutes, flipping halfway through, until the crust is golden brown.
  3. Spread a thin layer of marinara sauce at the bottom of a 9x13 inch casserole dish. Place a layer of roasted eggplant slices on top, then add a layer of mozzarella and a sprinkle of minced garlic. Repeat the layers of sauce, eggplant, and cheese until all ingredients are used.
  4. Bake the casserole at 375°F (190°C) for 15–20 minutes until the cheese is bubbling and browned in spots. Remove from oven, garnish with fresh basil, and let rest for 5 minutes before serving.