How can you get crispy eggplant parmesan with the perfect browned cheese on top? Make it in the Brava!

Ingredients:

1 large eggplant
Kosher salt
1 egg
1 Tblsp. water
1/2 Cup Panko style breadcrumbs
1/2 Cup grated Parmesan cheese
1 tsp. Italian seasoning or dried oregano
1 Tblsp olive oil
1 Cup marinara sauce
1 Cup grated mozzarella cheese

Directions:

Peel two sides of the eggplant and cut into 3 or 4 large pieces (about 3/4-inches thick). Sprinkle with plenty of salt on both sides and let rest for about an hour until water comes out. This step is optional but makes quite a difference.

Wash and dry with a paper towel each slice of eggplant. Beat egg and water in a shallow bowl and mix Panko and Parmesan in another shallow bowl. Drizzle Brava metal pan with about a tablespoon of olive oil. Dip eggplant slices in egg mixture, then press into Panko/Parmesan mixture on both sides and place directly on oiled Brava pan.

Bake then flip once and bake again. Top with marinara sauce and cheese and finish cooking.