Crispy eggplant with tomato sauce

Cut the eggplant into one centimeter rounds and lay them in a single layer on a wire rack over paper towels.

Season both sides with sea salt and leave 15 minutes so the salt draws the water out and the eggplant stays firm with no mush.

Heat a saucepan over medium heat with the olive oil.

After a couple of minutes add the roughly chopped garlic and mix continuously about a minute until fragrant, so it does not brown too fast and sautes evenly.

Add the canned tomato sauce and dried oregano and season with sea salt and black pepper.

Add a kiss of white sugar to cut the acid, mix, and simmer over low medium heat to develop the flavours.

Transfer the eggplant slices onto paper towels in a single layer and pat completely dry, wiping off excess salt.

Set out the flour in one bowl and the eggs, seasoned and whisked, in another.

In a third bowl mix the panko with the grated cheese, dried oregano, dried parsley, sea salt and black pepper.

Heat a fry pan over medium heat with the sunflower oil.

Coat each slice in flour, then egg, then breadcrumbs, fully covered at each stage.

Fry in a single layer, evenly spaced and in batches, about 4 minutes per side until golden all around, then drain on a wire rack over paper towels.

Spoon tomato sauce onto a serving plate, lay the eggplant on it and garnish with fresh parsley.