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.