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Preheat oven to 350 degrees. Combine panko, garlic powder and oregano in a shallow bowl; season generously with salt and pepper and mix well. Break eggs into another shallow bowl; season with salt and pepper and beat with a fork to combine. Put flour in another shallow bowl and season with salt and pepper. Arrange eggplant, flour, eggs and panko on a work surface near stovetop.
Dredge several eggplant slices in flour, then dip in egg, and finally coat in panko. Heat about 1/2 cup olive oil in a large skillet until hot but not smoking. Arrange eggplant in a single layer in skillet and cook until tender and well browned on both sides. Do not crowd, or eggplant will not brown. Drain on paper towels. Repeat with remaining eggplant, adding more olive oil to skillet as needed.
Rub a large glass or oven-safe ceramic baking dish with olive oil. Spread some of the sauce over the bottom of the dish. Add a layer of eggplant. Spread with half of the ricotta mixture. Add another layer of tomato sauce and sprinkle with 1/3 of mozzarella. Repeat with a layer of eggplant, remaining ricotta, tomato sauce and another 1/3 of the mozzarella. Finish with remaining eggplant, remaining tomato sauce and remaining mozzarella. Sprinkle with reserved 3/4 cup Parmigiano Reggiano. Bake approximately 1 hour until golden and bubbling. Let stand about 20 minutes before cutting.
Heat Basil olive oil in a large saucepan; add garlic and cook 1 minute. Add olives and cook 2 minutes, stirring often. Stir in tomatoes with juices and bring to a low simmer. Stir in balsamic and basil and season with salt and pepper. Simmer 10 minutes. Remove from heat and set aside.
Stir together ricotta and 1/2 cup Parmigiano Reggiano, remaining 3/4 cup cheese for later. Mix in eggs and basil and season with salt and pepper. Reserve shredded mozzarella for later. Set aside.
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