Oven-Baked Eggplant Parmesan

Ingredients:

• 1 tbsp. panko breadcrumbs
• 0.5 cup freshly grated Parmesan (the fresher and finer the grating, the crispier the crust will be)
• 1 medium eggplant, peeled and cut into 0.5 cm thick slices.
• 2 large eggs, beaten
• 1/4 cup olive oil
• 2 cups tomato sauce
• 220 g thin slices of whole milk mozzarella
• Fresh basil leaves, for serving

Preparation:

1. Place a baking sheet on the bottom rack of the oven and preheat to 260°C. Place a rack on a second baking sheet and set aside.
2. In a shallow bowl, combine the breadcrumbs with the Parmesan cheese and season with salt and pepper. Sprinkle both sides of the eggplant slices with salt and black pepper. Dip only one side of the eggplant slices first in the beaten egg and then in the breadcrumb mixture to coat. Transfer to the prepared wire rack.
3. Carefully remove the hot baking sheet from the oven and reduce the oven temperature to 350°F (175°C). Pour oil directly onto the hot baking sheet. Working quickly, place the eggplant slices, breaded side down, onto the oiled baking sheet. tomato sauce directly into the center of each eggplant slice, and top with a slice of mozzarella (hanging over the sides of the eggplant for extra crispiness).
4. Immediately return the baking sheet to the bottom rack of the oven and bake until the eggplant is golden brown on the bottom and the cheese on the surface is melted and bubbly, 15 to 20 minutes.
5. Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a large shot glass.