Ingredients:

  • 2 lbs firm eggplant, sliced into 1/4-inch rounds
  • 2 tbsp kosher salt
  • 1 cup gluten-free panko breadcrumbs
  • 1/2 cup superfine almond flour
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • 3 large eggs, beaten
  • 1 tbsp water
  • 3 cups marinara sauce
  • 16 oz shredded mozzarella cheese
  • 1/4 cup fresh basil, chiffonade
  • 2 tbsp olive oil

Instructions:

  1. Slice eggplant into uniform rounds, arrange in a single layer, and sprinkle both sides generously with kosher salt.
  2. Let the eggplant slices sit for 60 minutes to draw out excess moisture and bitterness.
  3. Rinse the salt off under cold water and pat each slice completely dry with a lint-free towel.
  4. Whisk beaten eggs and water in one bowl until smooth.
  5. In a second bowl, combine gluten-free panko, almond flour, Parmesan, garlic powder, oregano, and black pepper.
  6. Dip each eggplant slice into the egg wash, then press firmly into the breading mixture until fully coated on both sides.
  7. Place slices on a parchment-lined baking sheet, brush with olive oil, and bake (or air fry) until golden brown.
  8. Layer marinara sauce and par-baked eggplant slices in a 9x13 inch casserole dish, topping with shredded mozzarella.
  9. Bake until the cheese is bubbly and browned, then garnish with fresh basil chiffonade.