Ingredients:

  • 3 large globe eggplants (aubergines), about 900g total (2 lbs), sliced into 1 cm (½ inch) thick rounds
  • 2 tablespoons / 30g coarse sea salt (for drawing out moisture)
  • 2 tablespoons / 30ml olive oil (for brushing the baking sheets)
  • ¾ cup / 90g all-purpose flour
  • 3 large eggs, whisked with 1 tablespoon / 15ml water
  • 2 cups / 100g Panko breadcrumbs (or traditional dry breadcrumbs)
  • 1 teaspoon / 5g dried oregano
  • ½ teaspoon / 2g garlic powder
  • ½ teaspoon / 3g fine sea salt
  • ¼ teaspoon black pepper
  • 4 cups / 950ml high-quality Marinara Sauce
  • 450g / 1 lb fresh mozzarella cheese, drained and thinly sliced
  • 1 cup / 85g freshly grated Parmesan cheese (Parmigiano Reggiano is preferred)
  • 10-12 fresh basil leaves, roughly torn (for layering and garnishing)

Instructions:

  1. Slice the eggplants and arrange them in a single layer on a wire rack placed over a baking sheet. Sprinkle generously with coarse salt.
  2. Allow the eggplant to weep for 30 minutes. This draws out bitter juices and excess moisture, preventing a soggy final dish.
  3. Thoroughly rinse the slices under cold water to remove the salt and the bitter moisture. Pat them aggressively dry using kitchen paper or a clean tea towel.
  4. Preheat the oven to 200°C / 400°F. Line the baking sheets with parchment paper and lightly brush with olive oil.
  5. Set up Breading Station: Combine Panko, dried oregano, garlic powder, fine sea salt, and black pepper in the third bowl. Set up three bowls in the order: Flour, Egg Wash, Panko Mixture.
  6. Dredge each dried eggplant slice, coating lightly in flour (shake off excess), dipping completely in the egg wash, and finally pressing firmly into the Panko mixture to ensure a good coating.
  7. Arrange the breaded slices on the prepared baking sheets. Bake for 15 minutes, flip the slices, and bake for another 10–15 minutes until they are golden brown and crispy, but not cooked through. Remove and set aside.
  8. Spread a thin layer of Marinara sauce on the bottom of the 9x13 inch baking dish.
  9. First Layer: Arrange half of the baked eggplant slices tightly over the sauce. Spoon half of the remaining Marinara sauce over the eggplant. Sprinkle with one-third of the Parmesan, and then cover with half of the sliced mozzarella and half of the torn basil leaves.
  10. Second Layer: Repeat the layering process: remaining eggplant, remaining sauce, one-third of the Parmesan, and the remaining mozzarella/basil.
  11. Final Topping: Sprinkle the last third of the Parmesan over the very top. Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden brown.
  12. Remove the dish from the oven and let it stand, uncovered, for 10 minutes. This resting time allows the cheese and sauce to set slightly. Garnish with a final scattering of fresh basil leaves before serving.