INGREDIENTS
1
medium eggplant, cut into ¼-1/2" thick slices
2 tbsp
salt
1/2 cup
warm water + 8 cups cold water
3 tbsp
olive oil
kosher salt to taste (optional)
1 1/2 cups
tomato sauce
2 cups
shredded mozzarella cheese
3 tbsp
Panko bread crumbs
2 tsp
olive oil
sliced fresh basil, oregano, and shaved Parmesan cheese to garnish