Eggplant Parmesan Recipe

• 24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplants)
• Kosher salt
• 1 cup all-purpose flour
• Freshly ground black pepper
• 2 large eggs, beaten
• 1/2 cup whole milk
• 1 1/2 cups panko
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• Olive oil, for frying
• 1 1/2 cups warm Basic Tomato Sauce (see recipe intro), plus more for serving
• 24 medium whole basil leaves
• 24 thinly sliced pieces of fresh mozzarella (about 8 ounces total)

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

eggplants, kosher salt, flour, freshly ground black pepper, eggs, milk, panko, cheese, olive oil, warm basic tomato sauce, basil, mozzarella

Taken from www.chowhound.com/recipes/eggplant-parmesan-10953 (may not work)