Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and drizzle with olive oil. Slice the eggplants into rounds about 1 to 1 ½ inches thick. Sprinkle salt and pepper over eggplant rounds and place on foiled sheet. Bake eggplant until the slices begin to brown on top, 12-15 minutes. Remove and set aside. Next, lower the oven temperature to 400 degrees. Coat the bottom of a 9x13 baking or casserole dish with ¼ cup tomato sauce. Place a layer of eggplant slices atop the sauce. Then spread more tomato sauce on the eggplant slices. Layer some mozzarella slices on top and sprinkle with basil and grated Parmigiano. Repeat this layering process until all ingredients have been utilized. Sprinkle the toasted bread crumbs over the top of the eggplant dish and bake uncovered until the cheese melts and the top turns a golden brown, about 25 minutes. When the eggplant parmesan is almost done baking, take bread and slice into 8 pieces. Drizzle with olive oil and garlic powder, and toast them in the oven for 2-4 minutes. Remove the toasted bread and eggplant parmesan from the oven. Assemble the Panini sandwiches and enjoy!
*All of these ingredients can be found at our store!
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