- Preheat oven to 325 °F and place oven rack in the center position.
- Set aside the Large Round Mold on the Perforated Tray.
- Peel eggplant and slice crosswise into ½ inch slices and lay slices out on a cutting board.
- Sprinkle with salt and let stand for 20-30 minutes to draw out some moisture, then pat dry with a paper towel.
- Whisk the eggs and water together in a mixing bowl and season with Sel Gris Salt and pepper to taste.
- Pour breadcrumbs into a separate shallow bowl.
- Dip each slice of eggplant in the egg mixture, shake off excess, and dip in the breadcrumbs to thoroughly coat the slice.
- Place on Roul’Pat and continue coating the remaining slices.
- Place garlic cloves on the cutting board and crush them using your Santoku Knife.
- In Large Round Mold, coat the bottom with tomato sauce, then 1 layer of eggplant slices. Top this with a layer of shredded cheese blend.
- Repeat layers until the mold is full.
- Top with more tomato sauce, shredded cheese, then cover with Parmesan cheese.
- Bake for 30-40 minutes or until the eggplant is soft, the cheese is melted, and the sauce is bubbly.
Enjoy from our bon COOK kitchen to yours!
