Larger eggplants work best for this recipe to make even layers, but if you have skinny, long eggplant, they can be sliced lengthwise with a mandolin slicer too!
1 large eggplant, peeled and cut into thin slices
2 eggs, beaten with
1 1/2 cups seasoned panko bread crumbs
1/2 cup olive oil
1 1/2 cups whole peeled tomatoes or 1 can diced tomatoes, with juice
1/2 lb shredded mozzarella
1/3 cup grated parmesan
1 1/2 tsp Minced Garlic
1/2 cup packed, fresh basil leaves
salt & black pepper
Preheat the oven to 350F
Beat 2 eggs with a tablespoon or two of milk or water.
In a separate bowl combine the seasoned bread crumbs, a dash of salt and pepper. Heat half of the olive in in a small skillet
Dip the freshly sliced eggplant
In a saucepan combine the tomatoes, garlic and remaining olive oil in a blender or food processor, giving it a quick whirl. Season with additional salt and pepper.
In the bottom of a baking dish, add a layer of tomato sauce, add an eggplant slice, add sauce, mozzarella, parmesan, a couple of basil leaves, repeat.
Top with a bit more tomato sauce and a sprinkle of parmesan.
Bake 25-30 Minutes.
If you love eggplant and you want to be able to enjoy it year round, check out our simple homemade hydroponic grow buckets (they cost about $4-7 each to set up) and are completely reusable year after year.