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• 2 lbs Italian eggplant • 3 tsp kosher salt • 1 cup panko (or your favourite breadcrumb) • ½ cup grated pecorino, divided • 2 Tbsp lemon zest • ½ cup mozzarella, grated • 3 Tbsp olive oil • 1 sprig basil to garnish • Marinara sauce: • 1 can (16oz) San Marzano tomatoes • 1 clove garlic • 1 Tbsp fresh oregano • 2 Tbsp basil, torn
1. Cut into disks and salt eggplant (overnight is best), let sit on a baking sheet for 30 minutes 2. In a nonstick pan, add panko, and lemon zest. Cook until toasted, set aside 3. Oven 400 F, pat eggplant dry, add olive oil, flip, salt and roast for 15-20 minutes. 4. Same pan as panko, add olive oil and garlic 5. Add tomatoes and crush with spatula, reduce heat to low and cook until thickened, add basil and oregano 6. Casserole dish, layer sauce, eggplant, panko, cheese, repeat. Bake for 30-45 minutes until cheese is melted and golden
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