A pared down version of classic eggplant parmesan with the same delicious textures and flavors.
2ripe tomatoes, sliced
8fresh basil leaves
Slice eggplant into 8 slices, about 1/2 inch thick. Sprinkle both sides of the eggplant with kosher salt and place on a rack over a baking sheet. Allow to sit for at least 30 minutes (up to two hours).
Preheat oven to 350.
Slice mozzarella into 8 slices, approximately 1/2 inch thick.
Beat two eggs and place in a bowl.
In a separate bowl, stir together panko breadcrumbs, parmesan cheese, and salt.
Heat oil in a skillet over medium heat. Take each eggplant slice, dip in egg, and then dip in panko. Saute in skillet approximately 2-3 minutes on each side, or until breadcrumbs are browned. (You may need to do this in batches depending on the size of your skillet.)
After sauteeing, place eggplant slices onto a baking sheet covered in parchment paper. Top each eggplant slice with a slice of tomato and then a slice of mozzarella. Sprinkle with additional parmesan cheese.
Bake for 15 minutes, or until cheese is melted/bubbly and eggplant is tender. Serve immediately, topped with a piece of fresh basil (if desired)
*Please note that you need to allow time to "sweat" the eggplant before cooking. Just make sure to plan ahead.