Equipment
Ingredients
Eggplant Prep
- 2 globe eggplant, cut into 1cm thick rounds
- 10 g kosher salt
Breading Station
- 100 g all-purpose flour
- 3 eggs, beaten
- 150 g panko breadcrumbs
- 50 g parmesan cheese, finely grated
- 3 g garlic powder
- 2 g dried oregano
- 2 g black pepper
- 15 ml olive oil spray
Assembly
- 700 ml marinara sauce, room temperature
- 250 g low-moisture mozzarella cheese, shredded
- 50 g parmesan cheese, finely grated
- 10 g fresh basil, torn
Nutrition (per serving)
Method
Arrange the eggplant slices on a wire rack set over a baking sheet. Sprinkle evenly with kosher salt and let sit for 10 minutes to draw out excess moisture.
Preheat the oven to 200°C/400°F. Line two large baking sheets with foil and place wire cooling racks on top.
Set up a breading station with three shallow bowls. Place flour in the first. Beat the eggs in the second. In the third, combine panko, 50g grated Parmesan, garlic powder, dried oregano, and black pepper.
Pat the eggplant slices dry with paper towels. Dip each slice into the flour, shaking off excess.
Dip the floured eggplant into the beaten eggs, letting the excess drip off, then press firmly into the panko mixture to coat both sides completely.
Arrange the breaded eggplant slices on the prepared wire racks in a single layer. Spray generously with olive oil spray on both sides. Bake at 200°C/400°F for 20 minutes.
Spread a thin layer of marinara sauce into the bottom of a 23x33 cm baking dish. Arrange half of the baked eggplant slices in an even layer. Top with half of the remaining marinara, half of the shredded mozzarella, and half of the remaining Parmesan.
Repeat the layering process with the remaining eggplant slices, marinara, mozzarella, and Parmesan.
Bake uncovered at 200°C/400°F for 25 minutes.
Remove from the oven and let the casserole rest for 15 minutes before slicing. This allows the layers to set and prevents the casserole from falling apart.
Scatter torn fresh basil over the top just before serving.
Chef's Notes
- Baking the breaded eggplant on a wire rack ensures maximum air circulation, creating a crispy panko crust that mimics deep-frying without the heavy oil absorption.
- Using low-moisture mozzarella is absolutely critical. Fresh mozzarella releases too much whey during baking and will flood your casserole.
- Salting the eggplant draws out excess moisture and breaks down the spongy cell structure, which guarantees a creamier, tender interior after baking.
- For the cleanest slices, strictly observe the 15-minute resting period. Cutting into the casserole straight from the oven will result in the cheese and sauce sliding off the eggplant layers.
Storage
Refrigerator: 4 days — Cover tightly with foil or store in an airtight container.
Freezer: 3 months — Freeze unbaked or fully baked. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175C/350F oven covered with foil for 20 minutes, then uncover for 10 minutes until bubbling and crisp.
