Step 1

Slice the aubergine into rounds, about 2cm thick.

Step 2

Get a large baking tray, and arrange the slices on them and sprinkle with salt on both sides. Let the aubergine rest for a minimum of half an hour and up to an hour so that excess moisture is released. Pat the slices with kitchen towel to dry the aubergine slices and remove the salt.

Step 3

Mix the panko breadcrumbs in a bowl with garlic powder, ½ teaspoon of salt and pepper, mixed herbs, and the grated Parmesan cheese.

Step 4

Preheat the oven to 180c.

Step 5

Arrange three bowls containing the eggs, which have been beaten with a fork, flour, and breadcrumbs.

Step 6

First, coat the aubergine slices in flour on both sides, then dip them into eggs, and finally into the breadcrumbs, gently shaking off excess crumbs.

Step 7

Lay the breaded slices of aubergine on a greased baking tray and bake for 20 to 25 minutes until golden.

Step 8

Meanwhile, pour the olive oil into a frying pan and heat on medium.

Step 9

Add the garlic and gently cook for 30 seconds. Add the tomatoes and white wine vinegar and simmer for 15 minutes, uncovered. Season with salt and pepper to taste, then stir in the chopped basil and remove from heat.

Step 10

In a large baking dish, spread a generous layer of tomato sauce on the bottom.

Step 11

Then layer the cooked aubergine slices, mozzarella, a spoonful of tomato sauce, and some grated Parmesan. Repeat with an additional layer on top.

Step 12

Bake the dish uncovered for 30 minutes until the cheese is browned and melted.

Step 13

Top with fresh basil and serve.