BAKED EGGPLANT PARMIGIANA

This recipe for eggplant Parmigiana resembles southern-style fried green tomatoes, with all the crunch, and they are not fried. You stack them together and bake a final time for about 10 minutes until the cheese melts. I was inspired to make it this way after I had (one stack only) for lunch at Ristorante Tre Sorelle (Three Sisters) in Positano, Italy. 

1 recipe for marinara or tomato sauce

1 cup all-purpose flour

Sea salt and freshly ground black pepper

2 large eggs

2 T water or milk

1 cup freshly grated Parmigiano-Reggiano cheese, divided

2 cups panko breadcrumbs

1 ½ cups dry plain breadcrumbs

2 T chopped Italian parsley

2 t freeze-dried or chopped fresh oregano

2 t freeze-dried or chopped fresh basil

Extra-light olive oil or avocado oil

2 large, heavy eggplants, peeled and sliced crosswise into 12 slices, ¼-inch thick

1 lb mozzarella cheese, cut into 12 slices

Place flour into a shallow bowl and season generously with salt and pepper.

Whisk eggs in a medium bowl with the water and ¼ cup of the Parmigiano cheese.

Combine the panko, dry breadcrumbs, parsley, oregano, and basil in a shallow bowl.

Preheat oven to 375 degrees F.

Drizzle some oil on a large baking sheet and spread it around with a brush.

Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in breadcrumb mixture.

Place eggplant slices on the baking sheet and drizzle a little more oil on top.

Bake for 20 minutes, flip each one over and bake an additional 15 minutes.

On the same baking sheet, arrange four of the baked slices (not touching each other) in a row.

Add a spoonful of sauce, then some grated Parmigiano and a slice of mozzarella cheese.

Place another slice of eggplant on each and repeat one more time (each stack contains three slices) and place back 

in the oven for 10 minutes to melt the cheeses.

Garnish with a couple of basil leaves and serve.

Serves 2 to 4