Preheat oven to 375°F and line a baking sheet with parchment paper.

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In 2 shallow bowls, set up the breading. Make sure ingredients in each bowl are well combined.

 

Slice eggplant into planks that are a little more than a 1 cm thick. Wash eggplant and pat dry well with paper towel. 

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Season with salt and allow to sweat for 30 minutes. Pat dry well after words, before breading. 

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Begin gently breading eggplant. Start with the egg, then the panko. Make sure all sides are completely submerged or covered; this will help your batter stick.

 

When finished breading the panko, transfer to a clean plate. Repeat steps with other eggplant slices Do not repeat the steps multiple times for 1 plank. Before breading the last eggplant, heat oil in a large pan. 

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Once all eggplant planks are fully breaded, beginning frying. Fry for 3-4 minutes each side or until eggplant is visible cooked half way through on the side. Flip and fry for another few minutes.

 

Remove when panko is golden and transfer to a paper towel lined plate. Allow to drain for a few

minutes before transferring to the prepared baking sheet. While it drains, slice your cheese.

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Add marinara sauce and cheese to the top of each plank. Bake for another 5 minutes or until cheese has melted. Serve right away.