Baked Breaded Eggplants With Salsa and Cheese

Recipe by Laka




  • Cut off both ends of each eggplant and carefully slice eggplant lengthways into ½" slices. Place the slices into a large dish, sprinkle each slice with coarse sea salt and let them sit for about 15-30 minutes. This will take out the moisture and any bitterness from the eggplant.
  • Rinse salt off eggplant and pat dry well with dish towels or paper towels.
  • Season pretzel breadcrumbs with nutmeg, oregano, thyme, black pepper and Parmesan cheese.
  • Dip each eggplant slice into the whisked eggs, removing any excess egg before dipping into breadcrumbs. Press eggplant slices into breadcrumbs on both sides until well coated.
  • Place breaded slices onto a large baking sheet lined with silicone baking mat or parchment paper and sprinkle with olive oil. Bake in the oven at 200°C for about 15 minutes, then flip each slice over and bake for another 10 minutes until eggplant slices are golden brown. Take the baking sheet out of the oven.
  • Meanwhile, make the tomato salsa: sauté garlic in olive oil over medium heat for 1 minute, then add tomatoes, cook for 2 minutes until most of liquid has evaporated. Season with salt and pepper.
  • Cover each eggplant slice with tomato salsa, pancetta slices torn into smaller pieces and mozzarella. Return to the oven for 5 minutes to melt the cheese.