Ingredients

• 1 pound fresh mozzarella cheese

• 1 quart peanut oil, for frying

• 1 cup all-purpose flour, seasoned with Kosher salt and black pepper

• 2 large eggs, lightly beaten

• 2 cups Japanese breadcrumbs (panko)

• 1 medium eggplant, peeled and cut into ½-inch slices

• 1 quart marinara sauce

Instructions

Prepare the Eggplant

Arrange the eggplant slices on a baker’s rack set over a sheet pan. Sprinkle both sides with Kosher salt and let stand for 20 to 30 minutes to draw out excess moisture and reduce bitterness.

Cut the mozzarella into ¼-inch-thick slices and set aside.

Bread and Fry

Preheat the peanut oil to 350°F in a deep saucepan or electric fryer.

Place the seasoned flour, beaten eggs, and panko in separate shallow bowls.

Dredge each eggplant slice in the flour, dip into the eggs, then coat evenly with the panko.

Fry the eggplant in batches of 2 to 3 slices for 3 to 4 minutes, or until golden brown. Transfer to a wire rack to drain.

Assemble

Preheat the Wolf E-Series Oven to Broil High with the rack in the top position.

Arrange the fried eggplant on a baker’s rack. Top each slice with about 1 Tablespoon marinara sauce and 1 to 2 slices of mozzarella.

Broil

Broil for 2 to 3 minutes, or until the cheese is melted and lightly browned.

Serve

Serve over your favorite pasta with additional marinara sauce, if desired.