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1
Position rack in middle of the oven and heat broiler to low.
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2
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.
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3
Place flour in a wide, shallow dish and season generously with kosher salt and freshly ground black pepper.
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4
Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish.
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5
Remove eggplant slices from colander and pat dry with paper towels.
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6
Bread eggplant by coating a few slices in flour mixture.
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7
Shake off excess flour, dip into egg mixture, and press into panko mixture; be sure to coat the slices thoroughly at each step.
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8
Set breaded eggplant on a baking sheet and repeat with remaining eggplant.
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9
Line another baking sheet with paper towels and set aside.
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10
Fill a large, straight-sided skillet or frying pan with 1 inch oil.
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11
Warm over medium-high heat until oil reaches 350F on a deep-fat thermometer (oil will be shimmering but not smoking).
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12
Add about 1/3 of eggplant slices and fry on one side until golden brown, about 2 minutes.
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13
Carefully flip over and fry other side for another 2 minutes, or until golden brown.
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14
Remove to paper towellined baking sheet and repeat with remaining eggplant.
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15
Pour warmed tomato sauce over the bottom of an 8-by-8-inch baking dish.
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16
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.
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17
Place dish in the oven and broil until cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes.
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18
Serve immediately with extra tomato sauce on the side.
