Eggplants
Olive Oil	tbsp
Panko Bread Crumbs	g
Kosher Salt	tbsp
Garlic Clove
Lemon Zest	tbsp
Dried Thyme	tsp
Black Pepper	tsp
Tomatoes
Mozzarella Cheese	g
Tomato Sauce	g
Parmesan Cheese	g
Fresh Basil

1. Wash the eggplants, pat dry and cut into 1 cm slices. Sprinkle salt on both sides of eggplant rounds, and place on a wire rack lined with paper towels. Let liquid drain from eggplant for ca. 30 minutes.
2. Meanwhile, preheat the oven to 220 ºC. Heat 3 tablespoons olive oil in a large skillet over medium high heat.
3. Add panko breadcrumbs, and cook, stirring often, until lightly browned for about 5-6 minutes. Add minced garlic, lemon zest, and thyme.
4. Cook, stirring often, until fragrant, 1-2 minutes. Remove from heat and set breadcrumb mixture aside.
5. Pat the eggplant slices dry. Drizzle both sides of eggplant rounds with remaining 1 tablespoon olive oil, and sprinkle with pepper and 1 teaspoon of salt. Place in a single layer on a rimmed baking sheet.
6. Place the eggplant slices in a single layer on a baking sheet.
7. Broil in preheated oven until lightly golden brown, about 4 minutes per side. Let cool down for 10 minutes.
8. Reduce oven temperature to 200 °C. Layer tomatoes and mozzarella slices between eggplant rounds, slightly overlapping, on baking sheet. Drizzle with marinara sauce.
9. Sprinkle with Parmesan, top with breadcrumb mixture, and bake at 200 °C until cheese is melted and golden brown, about 15 minutes.
10. Sprinkle with fresh basil leaves and serve immediately.

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