Ingredient

• 8 thick slices rustic Italian bread
• 1 lg. clove garlic, peeled
• 4 tbsp. extra-virgin olive oil, divided
• 3 sm. eggplants, thinly sliced

• Kosher salt

• 1 c. shredded mozzarella (about 4 oz.)
• 4 sm. tomatoes, thinly sliced
• 1/4 c. Grated Parmesan

• Basil, for garnish

1. Step 1Heat oven to 450°F. Set wire rack into rimmed baking sheet.
2. Step 2On separate rimmed baking sheet, toss panko with 3 tablespoons oil. Bake until golden brown, 3 to 4 minutes; transfer to shallow bowl. In second shallow bowl, beat eggs.
3. Step 3Pound each piece of pork to 1⁄4-inch thick. Season with 1/4 teaspoon salt. Dip 1 piece at a time in egg, letting any excess drip off, then in panko, pressing gently to help adhere; transfer to prepared rack. Roast until golden brown and cooked through, 10 to 12 minutes.
4. Step 4Meanwhile, in medium bowl, combine ketchup, Worcestershire, soy sauce, and 1 teaspoon vinegar.
5. Step 5In large bowl, whisk together honey with remaining tablespoon each vinegar and oil. Add cabbages and toss to combine. Serve with crispy pork and tonkatsu sauce.