METHOD

FOR THE OIL

1. Squeeze all excess moisture from the parsley using paper towels. Place in a blender with oil and salt. Pulse a few times until well pureed. Strain through a coffee filter overnight.

FOR THE EGGPLANT

1. Slice the eggplant in ¼ thick round slices. Sprinkle heavily with kosher salt and let stand for 45 to 60 minutes.

2. Rinse eggplant slices well and drain on paper towel.

3. In a small bowl, whisk the eggs together. Season with salt and pepper.

4. In a food processor, blend the panko, Parmesan cheese, herbs, and spices, until breadcrumbs become very fine.

5. Dip the eggplant slices in the flour first, shaking off any excess flour. Then dip in the egg, followed by the breadcrumb mixture.

6. Heat ½ inch of canola oil in a heavy-bottom sauté pan to 350 degrees F. Fry a few slices at a time, being careful not to overcrowd your pan. Cook on both sides until golden brown. Place cooked eggplant in a 200 degrees F oven until ready to serve.

FOR THE SAUCE

1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, 3 to 5 minutes, and add the garlic and capers. Add the tomatoes, salt, pepper, and herbs. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant.

ASSEMBLY

1. Alternate layers of eggplant, tomato sauce, and sliced Feta. Garnish with parsley oil, fresh basil, and crumbled Feta.