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1
Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out.
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2
Place something heavy, like a frying pan, on top to get the moisture out.
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3
In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper.
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4
In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together.
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5
In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together.
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6
Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.
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7
Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown.
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8
Don't crowd the pan.
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9
Let them drain on a paper towel to get excess oil off.
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10
Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder.
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11
Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella.
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12
Repeat the process with the remaining ingredients.
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13
In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil.
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14
Add to the top of the stacks and add more Parmigiano-Reggiano on top.
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15
Season with salt and pepper.
