Recipe by Fabio Viviani
Yield: 6-8 servings
light olive oil for frying
2 medium eggplant
3 cups all-purpose flour
6 eggs, beaten
3 cups Panko breadcrumbs
1 quart Fabio's Marinara
4 4 oz. balls of Buffalo Mozzarella, hand-shredded
1 cup Parmesan cheese, grated
4 sprigs fresh basil
2 sprigs fresh oregano
extra virgin olive oil
fresh ground black pepper, to taste
Preheat oven to 425°F.
Heat light oil in a deep sauté pan, over medium high heat.
Peel and slice each eggplant lengthwise into 1" thick pieces.
Bread each piece of eggplant by dredging in flour, then egg wash, then Panko.
Fry each piece of eggplant in oil until golden brown.
To begin layering, start with a small layer of sauce on the bottom of a square baking dish.
Next, layer with fried eggplant, trimming larger pieces to fit.
Top with Parmesan cheese, then shredded Mozzarella, and top with more marinara.
Repeat for a second layer, and add basil and oregano before the final layer.
The final layer is different: top the herbs with eggplant, then Parmesan cheese and marinara, and FINISH with Mozzarella.
Top with extra virgin olive oil and fresh ground pepper.
Bake at 425°F for 30-40 minutes.
Switch to broil for 3-5 min at end, until the cheese is brown and bubbly.
Remove and let sit for 5-10 minutes before slicing and serving.