1 eggplant
1/4 cup fresh basil leaves
1 fresh Mozzarella ball, sliced
2 eggs
1 1/2 cups Italian season breadcrumbs
1 cup marinara sauce, warmed
1/2 cup grated Parmesan cheese (for sprinkling)
4 cups vegetable oil (for frying)

EGGPLANT:

Prepare the eggplant by cutting the ends off each side, but do not peel the eggplant. Cut the eggplant as thin as possible into round slices. After cutting lay the slices of eggplant on a baking sheet and pour a good amount of salt on each slice and let it sit for about 30 minutes. By putting salt on the eggplant it will allow all the moisture to separate from it. Pat dry with a paper towel.

ASSEMBLY:

To each slice of eggplant lay 1 slice of fresh mozzarella on top and 1 basil leaf, then put the another slice of eggplant on top.

With the 2 eggs make an egg wash and put the eggplant into the egg wash and make sure it is coated liberally. Then put the eggplant into the breadcrumbs and make sure that you coat each side. Repeat layering and coating eggplant.

FRYING:

In a medium size Dutch pot or a large sauté pan put the vegetable oil in it and heat it up to about 350°F. Place the eggplant in the oil and fry for about 5 minutes or until golden brown. After frying let eggplant drain on paper towels.

Serve eggplant with warmed marinara sauce and a sprinkling of Parmesan cheese on top. Enjoy!

Submitted by: Chase Sherman