Step 1

Cut eggplant into ⅓ inch (8.5 mm) thick rounds and soak in water for 10 minutes.

Step 2

Pat dry the eggplant slices with paper towels to remove moisture completely.

Step 3

Working with 1 slice at a time, dredge eggplant in flour, shaking off the excess, then dip in the beaten egg. Let the excess drip off, and dredge in panko until evenly coated. Transfer to a plate and continue with the next slice until you’re all done.

Step 4

For better presentation, wipe off panko from the eggplant skin with your finger, so it shows the beautiful purple color.

Step 5

In a large frying pan, heat the oil on medium-high heat. When the oil is hot, but not smoking, shallow fry the eggplants until golden brown. Once they are nicely brown and crisp, transfer them to paper towels to drain. If you are new to frying, read this post.

Step 6

Place slices of eggplant on top of a parchment-lined baking sheet.

Step 7

Put the mozzarella cheese on top and broil until the cheese is melted, about 2-3 minutes.

Step 8

Place cooked pasta on individual serving plates and pour the meat sauce over. Then sprinkle freshly grated Parmigiano-Reggiano and top with the eggplant Parmesan. Lastly, pour more meat sauce on top and garnish with basil. Grate extra Parmigiano-Reggiano cheese so everyone can add their preferred amount of cheese on top. Enjoy!

Step 9

You can keep the leftovers (separately) in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.