No Fry Eggplant Parm with Anchovy Breadcrumbs

Prep your eggplant

Preheat your oven to 450. Slice your eggplant into 1/2 inch rounds. Lay on a flat surface and sprinkle with a good amount of salt on both sides. Set aside for 10 minutes, then dab off moisture with a paper towel. Brush on olive oil to both sides and roast for about 20-30 minutes until golden brown.

Make your anchovy breadcrumbs

While your eggplant roasts, make your anchovy breadcrumbs. Heat 2 tbsp olive oil in a small frying pan over medium heat. Add 2 anchovies (you can't taste them don't worry - but if you love anchovies, add 4 here). Fry anchovies and squish down until they are completely broken up - about 2 minutes. Add in 1 1/2 cups panko and good amount of salt, stir every few seconds and cook until golden brown.

Assemble your parm

Divide your eggplant slices into 3 even groups. To a 9x6 inch pan, add a thin layer of marinara, layer one group of roasted eggplant, top with sauce, sprinkle with 1/3 of your breadcrumbs, and 1/3 of your cheese. Repeat with eggplant, sauce, breadcrumbs cheese. For the top layer do eggplant, sauce, cheese then a small amount of breadcrumbs on top. Bake for 15-20 minutes until cheese is melted. If not yet golden on top, broil for 1 - 2 minutes.

Sprinkle with fresh basil and serve.