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1
For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets.
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2
Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour.
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3
Salting it draws out the liquid and bitter flavor.
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4
After an hour, rinse with cold water and dry them with paper towels.
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5
Arrange a breading station:.
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6
Combine eggs, salt and freshly ground black pepper to taste in large bowl.
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7
In another bowl combine panko breadcrumbs, salt and freshly ground black pepper to taste, and 1 tbs.
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8
parmesan cheese.
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9
Dip eggplant in egg mixture, then in panko breadcrumbs.
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10
Arrange the eggplant in a single layer on baking sheets.
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11
Heat a large frying pan on low/medium heat, add enough olive oil to fill about 1/2 inch of the bottom of the pan (you may need to add more oil after first batch).
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12
When oil is hot, add a single layer of eggplant.
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13
Cook for about 3 minutes per side until golden brown (do this in batches) transfer eggplant to a paper towel lined plate to drain.
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14
To assemble:.
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15
In a 9 x 13 inch baking dish add a little of the tomato sauce to coat bottom of pan.
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16
Add a single layer of eggplant slices (i start with the largest slices) top with tomato sauce, then mozzarella cheese, then torn basil.
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17
Repeat the layering process 2 more times (or until you use up all of the eggplant) to make 3 layers.
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18
Sprinkle the remaining 1 tbs.
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19
Parmesan cheese on top.
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20
Preheat oven to 350 degrees.
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21
Bake for 35 to 45 minutes until hot and bubbly.
