Crispy Panko-Crusted Eggplant (Print Version)
# Ingredients:
→ Main
01 -
2 globe eggplants (about 900g total), sliced into 0.6-1.3cm thick rounds
02 -
Kosher salt
→ Breading
03 -
240g all-purpose flour
04 -
Freshly ground black pepper
05 -
4 large eggs, beaten
06 -
400g panko breadcrumbs
07 -
100g freshly grated Parmesan cheese
→ Cooking & Serving
08 -
6 tablespoons (90ml) olive oil
09 -
Homemade tomato sauce, for serving
10 -
Fresh mozzarella, sliced
11 -
Fresh basil leaves
# Instructions:
01 -
Adjust oven racks to upper- and lower-middle positions. Place a rimmed baking sheet on each rack and preheat oven to 220°C (425°F). In a large ziplock bag, combine flour with 1 teaspoon pepper and shake to mix. Beat eggs in a shallow dish. In a second shallow dish, combine panko breadcrumbs, Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
02 -
Working with about 8 eggplant slices at a time, place them in the flour bag, seal, and shake until thoroughly coated. Remove slices, shaking off excess flour, and dip into beaten eggs. Allow excess egg to drip off, then coat evenly with breadcrumb mixture, pressing gently to adhere. Place breaded slices on a wire rack. Repeat process with remaining eggplant.
03 -
Remove preheated baking sheets from oven. Pour 3 tablespoons oil onto each sheet, tilting to coat evenly. Immediately arrange breaded eggplant in a single layer on the hot sheets.
04 -
Bake until eggplant is well browned and crisp on the first side, about 15-20 minutes. Flip slices over, then switch and rotate baking sheets between racks. Continue baking until the second side is golden brown, about 10 minutes more.
05 -
Arrange crispy eggplant slices on plates, top with tomato sauce, fresh mozzarella slices, and torn basil leaves.
# Notes:
01 -
For maximum crispiness, serve immediately after baking.
02 -
You can season the eggplant slices with salt and pepper after breading if preferred.