How to make it

  • Slice eggplant about ¼ inch thick. Place eggplant in colander, sprinkling with kosher salt between layers. Allow to drain for 1-2 hours. Rinse off salt and pat dry, or wipe salt off slices.
  • Heat some oil over medium high heat until it shimmers.
  • Dip eggplant into beaten eggs, then into panko seasoned with pepper.
  • Fry in oil until brown on each side.
  • Drain cooked slices on paper towels.
  • Preheat oven to 375°.
  • Place a layer of eggplant slices in the bottom of a baking dish. Top with a few spoons of tomato sauce, then some slices of mozzarella and some shreds of parmegiano. Continue layering until all eggplant is used, ending with cheeses.
  • Bake until cheese starts to brown and edges of eggplant start to get crispy.

Reviews & Comments 1

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  • jaie 10 years ago
    I love eggplant! Grill it, bake it or fry it, but sign me up! Panko crumbs are also excellent. I love this recipe!
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