Crispy Eggplant, Tomato, And Provolone Stacks With Basil

• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 2 tablespoons cold water
• 2 1/2 cups panko (Japanese breadcrumbs)
• 1/2 cup finely grated Parmesan cheese
• 2 teaspoons dried Italian seasoning
• 1 teaspoon lemon zest
• 1/2 teaspoon granulated garlic
• 2 large eggplants, cut into 20 (1/2-inch-thick) slices
• Vegetable oil
• Parchment paper
• 10 provolone cheese slices
• 10 tomato slices
• 1 cup loosely packed fresh basil leaves

1. Preheat oven to 400u0b0. Stir together first 3 ingredients in a medium bowl. Whisk together eggs and cold water in a second bowl. Stir together panko and next 4 ingredients in a third bowl.
2. Dredge each eggplant slice in flour mixture; dip in egg mixture, and dredge in panko mixture.
3. Pour oil to a depth of 3/4 inch in a large skillet. Fry eggplant slices, in 2 batches, in hot oil over medium-high heat 2 to 2 1/2 minutes on each side or until browned. Drain on a wire rack in a jelly-roll pan.
4. Place 10 eggplant slices in a single layer on a parchment paper-lined baking sheet; top each with 1 provolone slice.
5. Bake at 400u0b0 for 3 to 5 minutes or until cheese is melted. Top each with 1 tomato slice and 1 basil leaf. Add desired amount of salt and pepper, and top with remaining eggplant slices.

allpurpose, kosher salt, freshly ground black pepper, eggs, cold water, parmesan cheese, italian seasoning, lemon zest, garlic, eggplants, vegetable oil, paper, provolone cheese, tomato, basil

Taken from www.myrecipes.com/recipe/crispy-eggplant-tomato-provolone-stacks-basil (may not work)