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Eggplant Parmesan Recipe


Eggplant Parmesan Recipe Recipe

Ingredients:
  • 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
  • plus more for serving
  • 24 medium whole basil leaves
  • 24 thinly sliced pieces of fresh mozzarella (about 8 ounces total)
Directions:
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