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Place a large baking sheet* in the cold oven and then preheat the oven to 425º.
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Lay out 3 shallow dishes to build the breading for the eggplant. Add the flour to one and season with salt and pepper. Add the beaten eggs to another and season with salt and pepper.
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To the third dish, add the panko, parmesan and spices. Mix well.
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Coat the eggplant by first dipping in flour and shaking off the excess and then cover it in the egg. Allow the excess egg to drip off before going into the breadcrumbs. Press the breadcrumbs into each side of the eggplant to ensure an even and thick coating. Place the breaded eggplant onto a plate or baking sheet.
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Continue with all of the eggplant slices until all are breaded.
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Remove the hot baking sheet from the oven and drizzle it evenly with 2 tablespoons of the oil. Arrange the eggplant on the baking sheet and pop it in the oven.
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Allow the eggplant to roast for 20 minutes and then pull the baking sheet out, flip the eggplant, and drizzle the remaining oil onto the baking sheet. I drizzle the oil in between the eggplant slices and then just give the pan a little shake for it to get evenly distributed. Continue cooking the eggplant for another 15 minutes or until it’s nice a golden.
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Top each slice evenly with tomato sauce and about 2 slices of the mozzarella. Pop it back in the oven for another 5-10 minutes, or until the cheese is just melted and bubbly. Avoid browning the fresh mozzarella as it tends to lose it’s gooey-melty quality when it browns.
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Enjoy!