Eggplant Parmigiana

• 3 medium eggplants, or 5 or 6 smaller eggplants (about 2 1/2 to 3 pounds total)
• 1 tablespoon coarse sea or kosher salt
• 3 large eggs
• 1 teaspoon salt
• All-purpose flour for dredging
• 2 cups fine, dry bread crumbs
• 1/2 cup vegetable oil, or as needed
• 1/2 cup olive oil, or as needed
• Tomato Sauce (page 151)
• 2 cups grated Parmigiano-Reggiano cheese
• 12 fresh basil leaves
• 1 pound fresh mozzarella cheese or Italian Fontina cheese, cut into slices 1/3 inch thick

1. Trim the stems and ends from the eggplants.
2. Remove strips of peel about 1 inch wide from the eggplants, leaving about half the peel intact.
3. Cut the eggplant lengthwise into 1/2-inch-thick slices and place them in a colander.
4. Sprinkle with the coarse salt and let drain for 1 hour.
5. Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
6. Whisk the eggs and 1 teaspoon salt together in a 13 x 9inch baking pan or wide, shallow bowl.
7. Spread the flour and bread crumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper.
8. Dredge the eggplant slices in flour, shaking off the excess.
9. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly.
10. Let excess egg drip back into the pan, then lay the eggplant in the pan of bread crumbs.
11. Turn to coat both sides well with bread crumbs, pressing with your hands until the bread crumbs adhere well to the eggplant.
12. Pour 1/2 cup each of the olive and vegetable oils into a medium skillet.
13. Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil.
14. Add as many of the eggplant slices as fit without touching and cook, turning once, until well browned on both sides, about 6 minutes.
15. Remove the eggplant to a baking pan lined with paper towels and repeat with the remaining eggplant slices.
16. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning.
17. Add oil to the pan as necessary during cooking to keep the level more or less the same.
18. Preheat the oven to 375 F. Heat the tomato sauce to simmering, if necessary, in a small saucepan over medium heat.
19. Ladle enough sauce into a 9 x 13inch baking dish to cover the bottom.
20. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently.
21. Tear a few leaves of basil over the eggplant and ladle about 3/4 cup of the sauce to coat the top evenly.
22. Sprinkle an even layer of grated cheese over the sauce and top with a layer of mozzarella or Fontina, using about one-third of the cheese.
23. Repeat the layering as described above two more times, ending with a top layer of sliced cheese that leaves a border of about 1 inch around the edges of the baking dish.
24. Drizzle sauce around the border of the baking dish and sprinkle the top layer with the remaining grated cheese.
25. Finish with a few decorative streaks or rounds of tomato sauce.
26. Cover the baking dish loosely with aluminum foil and poke several holes in the foil with the tip of a knife.
27. Bake 30 minutes.
28. Uncover, and continue baking until the top layer of cheese is golden in spots, about 15 minutes.
29. Let rest 10 to 20 minutes, then cut into squares and serve.

eggplants, coarse, eggs, salt, flour, bread crumbs, vegetable oil, olive oil, tomato sauce, cheese, basil, mozzarella cheese

Taken from www.epicurious.com/recipes/food/views/eggplant-parmigiana-375181 (may not work)