Preheat oven to 425 degrees. Salt your eggplant and lay in between 2 paper towels to draw out excess moisture.
Heat A skillet over medium heat. Add a generous drizzle of olive oil and then add the panko breadcrumbs, oregano, garlic powder, black pepper, kosher salt, and red chili flakes. Sauté until the breadcrumbs are toasted and light brown in color, about three minutes. Set breadcrumbs aside.
In the same skillet over medium heat, add a generous drizzle of olive oil, then add in the eggplant slices and cook for about 3 to 5 minutes each side until eggplant is soft. Set aside.
Add one cup of red sauce to the skillet and then place the eggplant on top. Add mozzarella cheese on top of the eggplant slices then evenly sprinkle the toasted bread crumbs on top. Sprinkle with fresh basil and bake for 5 to 7 minutes or until cheese is melted.
Hi, I’m Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.