Description
Got this off of chowhound, it is sooooo good! Another that i just had to share! Enjoy!
Ingredients
- Eggplants
- All-purpose Flour
- Eggs
- Whole Milk
- Panko Breadcrumbs
- Parmigiano-reggiano Cheese
- Olive Oil
- Tomato Sauce
- Basil Leaves
- Fresh Mozzarella Cheese
Instructions
- Position rack in middle of the oven and heat broiler to low
- Place eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with kosher salt, toss to combine, and set aside to drain while you prepare the other ingredients
- Place flour in a wide, shallow dish and season generously with kosher salt and freshly ground black pepper
- Combine eggs and milk in another shallow dish and set aside
- Mix panko and cheese together in a third shallow dish
- Remove eggplant slices from colander and pat dry with paper towels
- Bread eggplant by coating a few slices in flour mixture
- Shake off excess flour, dip into egg mixture, and press into panko mixture
- Be sure to coat the slices thoroughly at each step
- Set breaded eggplant on a baking sheet and repeat with remaining eggplant
- Line another baking sheet with paper towels and set aside
- Fill a large, straight-sided skillet or frying pan with 1 inch oil
- Warm over medium-high heat until oil reaches 350f on a deep-fat thermometer
- Add about 1 / 3 of eggplant slices and fry on one side until golden brown, about 2 minutes
- Carefully flip over and fry other side for another 2 minutes, or until golden brown
- Remove to paper towellined baking sheet and repeat with remaining eggplant
- Pour warmed tomato sauce over the bottom of an 8-by-8-inch baking dish
- Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish
- Place dish in the oven and broil until cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes
- Serve immediately with extra tomato sauce on the side