Recipes

Ingredients

• 2 lbs Italian eggplant
• 3 tsp kosher salt
• 1 cup panko (or your favourite breadcrumb)
• ½ cup grated pecorino, divided
• 2 Tbsp lemon zest
• ½ cup mozzarella, grated
• 3 Tbsp olive oil
• 1 sprig basil to garnish
• Marinara sauce: • 1 can (16oz) San Marzano tomatoes • 1 clove garlic • 1 Tbsp fresh oregano • 2 Tbsp basil, torn