1.

Rinse the eggplants under running water and pat dry with a towel.

2.

Place them on a cutting board and make four lengthwise cuts per eggplant, spaced 1.25cm apart, without cutting all the way through.

3.

Gently fan out the slices and sprinkle each side with ¼ teaspoon of salt. Let rest for 10 minutes. 💡tip: This draws out moisture and reduces bitterness.

4.

In a shallow dish, mix breadcrumbs with parsley, thyme, oregano, and sage. Spread evenly.

5.

Beat the eggs in a separate shallow dish and set aside.

6.

After resting, pat the eggplants dry. Sprinkle with everything bagel seasoning.

7.

Use a sieve to dust the eggplants with flour. Shake off any excess.

8.

Dip the eggplants in the egg, then coat with the breadcrumb mixture. Set aside on a baking sheet and cover loosely with a tea towel.

9.

Finely chop the mushrooms using a food processor or chopper.

10.

Melt 1 tablespoon of butter in a skillet over medium heat. Add mushrooms, ¼ tsp salt, and ¼ tsp pepper. Sauté for 5 minutes. 💡tip: Cook until all the moisture from the mushrooms is gone for a richer flavor.

11.

Drain the canned tomatoes through a strainer into a bowl. Chop the tomatoes and return them to the juice.

12.

In a skillet, heat olive oil over medium heat. Add garlic and shallots and sauté for 5 minutes until translucent.

13.

Add the chopped tomatoes, juice, sugar, and a herb bundle. Simmer for 10 minutes. Keep warm.

14.

Preheat the broiler and place a rack in the center of the oven.

15.

In a medium skillet, heat 2 cups of olive oil to 170°C (340°F). Fry the eggplants for 3 to 5 minutes until golden brown. 💡tip: Make sure the eggplants are at least halfway submerged for even frying.

16.

Transfer to a wire rack. Grate 2 tablespoons of cold butter over them and let melt. 💡tip: Cold butter adds gloss and deepens the flavor.

17.

Place the eggplants in an ovenproof dish. Top with fresh mozzarella.

18.

Broil for 3 to 5 minutes until the cheese is melted and bubbly. 💡tip: Keep an eye on them to avoid over-browning.

19.

Spread the cooked mushrooms evenly on top of the eggplants.

20.

Spoon over the warm tomato sauce. Sprinkle with Parmesan and the remaining ¼ tsp pepper.

21.

Squeeze lemon juice over just before serving. 💡tip: A little lemon lifts the whole dish with freshness.