Ingredients

The following ingredients have 4 Servings
  • 2 eggplants
  • salt
  • 4 eggs (may use less)
  • 2 cups pork panko ORDER HERE
  • 2 cups tomato sauce (recipe here)
  • 1 pound mozzarella cheese (shredded)
  • olive oil (coconut oil or avocado oil for frying)
  • 12 slices pepperoni (could use more or less)

Instruction

  • Slice eggplant. I like it medium thick, about 1 inch if I'm baking it without stacking it. I recommend first slicing off the dark skin.
  • Sweat the eggplant. Lay out on cloth or paper towels and salt heavily on both sides. Use more cloth or paper towels to absorb the liquid.
  • Beat 2 eggs. Use more as needed.
  • Add salt and pepper into eggs.
  • Mix panko with cheese. I like to use 1/2 cup cheese to 1 cup pork panko, but you can decide for yourself. Keep in mind that pecorino is salty, but I think that adds flavor. You CAN skip the pecorino, if you want to or replace with parmesan.
  • Dip into egg, then breadcrumbs and fry eggplant over medium heat in oil of your choice until golden brown on each side. Drain on paper towels. If you are using a copper chef non-stick pan (I highly recommend for this), you don't need any oil and you will get a very crispy eggplant.
  • Preheat oven to 400 degrees.
  • Put small amount tomato sauce in bottom of baking dish.
  • Layer eggplant with sauce and mozzarella cheese. I like one layer, but you can make several layers. Top with pepperoni.
  • Bake until cheese is completely melted and slightly golden brown. Allow to rest 10 minutes before cutting.