Rodelas de berinjela à parmegiana

Ingredientes

• 2 eggplant (small/medium (or 1 large eggplant))
• olive oil (for cooking (optional - see notes))
• 2 eggs (beaten in a bowl)
• 3/4 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon kosher salt (plus extra for sweating eggplant)
• 2 ripe tomatoes (sliced (or 1/2 cup marinara sauce))
• 8 oz fresh mozzarella (thinly sliced (or 2 cups shredded mozzarella))
• 1/4 cup fresh basil leaves

Modo de preparo

1. 1

   Slice eggplant into ½-inch thick slices. 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). Wipe the water beads off with a clean paper towel or kitchen towel.

2. 2

   Preheat oven to 350F (or 425F if baking the breaded eggplant - see notes). Line a large baking sheet with parchment paper.

3. 3

   In a bowl, stir together panko breadcrumbs, parmesan cheese, and ½ teaspoon salt.

4. 4

   Heat olive oil in a skillet over medium heat. Take each eggplant slice, dip in egg, and then dip in the breadcrumb mixture. Sauté 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.)If you want to bake the eggplant instead of frying, read the notes.

5. 5

   After sautéing or baking the breaded eggplant, place eggplant slices onto a baking sheet covered in parchment paper. Top each eggplant slice with a slice of tomato (or a spoonful of marinara sauce) and then a slice of mozzarella. Sprinkle with additional parmesan cheese.

6. 6

   Bake for 15 minutes, or until cheese is melted/bubbly and eggplant is tender. Serve immediately, topped with a piece of fresh basil.