Ingredients:

  • 3 Large Globe Eggplants (approx. 1.2kg), sliced into 1/2 inch rounds
  • 2 tbsp Kosher salt
  • 150g All-purpose flour
  • 100ml Neutral high-smoke point oil for frying
  • 800g Canned San Marzano tomatoes, hand-crushed
  • 3 cloves Garlic, thinly slivered
  • 1 small Yellow onion, finely diced
  • 1 large bunch Fresh basil, leaves torn and stems reserved
  • 2 tbsp Extra virgin olive oil
  • 300g Low-moisture mozzarella, shredded
  • 100g Parmigiano-Reggiano, freshly grated
  • 50g Panko breadcrumbs
  • Salt and black pepper to taste

Instructions:

  1. Layer the eggplant rounds in a colander, sprinkling each layer generously with salt. Place a weighted plate on top and let sit for at least 30 minutes to draw out excess moisture.
  2. Rinse the eggplant briefly under cold water to remove excess salt and pat extremely dry with kitchen towels.
  3. Sauté the onion and garlic in olive oil in a heavy-bottomed pan until translucent. Add the crushed tomatoes and basil stems. Simmer on low heat for 20 minutes until the sauce has reduced by a third and thickened.
  4. Dredge each eggplant slice in flour, shaking off the excess. Fry in high-smoke point oil until golden brown on both sides. Drain on wire racks.
  5. In a 9x13 inch baking dish, layer a small amount of sauce, followed by fried eggplant, mozzarella, and Parmigiano-Reggiano. Repeat layers until ingredients are used.
  6. Top the final layer with panko breadcrumbs and remaining cheese. Bake at 190°C (375°F) for 30 minutes until the top is bubbling and a deep golden brown.