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1
For the sauce: Heat the oil in a heavy medium saucepan over medium.
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2
Add the garlic, shallots and salt.
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3
Stir until fragrant, about 2 minutes.
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4
Add the tomato sauce, basil, oregano and crushed red pepper.
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5
Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes.
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6
Mix in the vinegar.
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7
For the eggplant: Mix the flour, salt and pepper in a shallow bowl.
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8
Place the panko breadcrumbs in another shallow bowl.
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9
Whisk the egg whites in a medium bowl until frothy.
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10
Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
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11
Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes.
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12
Add half of the eggplant slices.
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13
Cook until deep golden brown, 1 to 2 minutes per side.
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14
Transfer the eggplant to a paper-towel-lined plate.
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15
Fry the remaining eggplant.
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16
(Can be made 1 hour ahead.
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17
Let stand at room temperature.)
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18
Preheat a broiler.
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19
Toss the mozzarella and Parmesan in a small bowl until well blended.
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20
Spread 1 generous teaspoon of the sauce over each eggplant slice.
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21
Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere.
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22
Transfer the eggplant slices to a rimmed baking sheet.
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23
Broil until the cheese has melted, 1 to 2 minutes.
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24
Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf.
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25
Let stand 2 to 3 minutes before serving.
