8 ounces fresh ball mozzarella, sliced into 1/4-inch thick rounds
Fresh basil, torn, for garnish
Instructions
Preheat the oven to 450 F. Add salt to eggplant coins and let sit for 10 minutes. Once the eggplants appear to be glistening, use a paper towel or clean kitchen towel to pat them as dry as possible. Brush each piece of eggplant with olive oil on both sides and transfer them to a parchment-lined baking sheet. Roast on the middle rack of the oven for 15 to 20 minutes, until browned and mostly tender, but not mushy, then remove from the oven and set aside. Add a layer of tomato sauce to a lightly greased baking or pie dish and distribute evenly. Top with parmigiano reggiano, toasted panko, and cooked eggplant coins. Repeat in layers until the baking dish is almost full, then top with sliced mozzarella and bake for about 20 minutes, until the mozzarella becomes entirely melted. Put on the oven’s broiler setting for about two minutes until the mozzarella is browned to your liking. Remove from the oven, allow to cool, and garnish with extra parmigiano reggiano and fresh basil.