Ingredients

  • 3 medium sized eggplants

  • 6 eggs

  • 2 cups flour

  • 3 cups panko bread crumbs

  • 1 cup olive oil

  • 2 cups caramelized onions - recipe follows

  • 1 Tbsp. Mezzogiorno spice blend

  • Salt and pepper to taste

  • 16 large basil leaves, chiffonade

  • 2 cups whole milk mozzarella cheese, shredded

*Click on the spice(s) for more suggested uses

Directions:

  • Preheat oven to 425°

  • Slice the eggplant into 12 even 1-inch rounds; set aside any excess for another use.

  • Set up the breading station. Arrange three shallow dishes in a line: one with flour seasoned with Mezzogiorno, one with beaten eggs and one with panko breadcrumbs

  • Coat the eggplant slices in the flour, dip in the egg wash to coat, and finally press into the breadcrumbs

  • Place the breaded eggplant onto a baking sheet and refrigerate while you prepare the remaining ingredients

  • Prepare a second baking tray lined with absorbent towels or a wire rack and set aside

  • In a large shallow pan over medium heat add the olive oil, when the oil is hot fry the eggplant slices, working in batches until golden brown on both sides, remove the eggplant from the pan and set on the prepared tray or rack to drain

  • When finished with the frying process, place the eggplant slices on a clean tray and bake in the preheated oven for 12 - 15 minutes or until crisp on the outside and tender on the inside

  • In a mixing bowl stir the caramelized onions and Mezzogiorno spice blend together until well combined

  • Remove the eggplant from the oven and top each slice with a dollop of the caramelized onions and season with salt and pepper

  • Add a bit of basil on top of the onions followed by a mound of mozzarella

  • Return the eggplant to the oven for an additional 3 to 5 minutes or until cheese is melted and bubbly brown

  • Yield: 6  servings