Ingredients:

• 2 cans (4.5 oz. each) Portofino Solid Albacore Tuna in Extra Virgin Olive Oil
• 1 medium eggplant, cut into 8 1-inch rounds (~ 1-1/2 lbs.)
• 1 tsp. kosher salt
• 2 Tbsp. extra virgin olive oil, divided
• 2 Tbsp. canola oil, divided
• 1 cup flour
• 2 large, well-beaten eggs
• 1½ cups bread crumbs
• ½ cup marinara sauce
• ½ cup fresh, shredded mozzarella

Directions:

1. Place the eggplant slices on a baking rack over a large bar pan. Sprinkle each side of the slices with kosher salt. Allow them to sit for 1–1½ hours, flipping periodically to extract the liquid from the eggplant. Rinse them with water and place them back on the rack.
2. Dip each eggplant slice in the flour, and cover both sides. Then, dip them in the eggs to thoroughly cover, and then cover with bread crumbs. Place them on the rack until the frying pan is hot.
3. Heat 1 Tbsp. of each type of oil in a large frying pan. Add half of the eggplant slices when the oil is sizzling, and cook on each side until browned. Repeat with more oil and the rest of the eggplant.
4. Preheat the broiler. Place the eggplant slices on a baking sheet. Top them with 1 Tbsp. marinara sauce, 1–2 Tbsp. tuna and 1 Tbsp. mozzarella cheese. Broil just until the cheese is melted.
5. Place 2 slices on a plate and serve.