INGREDIENTS
* 24 (1/2-inch-thick) slices Japanese eggplant (from about 2 medium eggplants)
* 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, plus more for serving
* 24 medium whole basil leaves
* 24 (1/4-inch-thick) slices fresh mozzarella (about 8 ounces total)
INSTRUCTIONS
1. Position a rack in middle of the oven and heat the broiler to low. Place 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.
2. Place flour in a wide, shallow dish and season generously with salt and pepper. Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish.
3. Remove eggplant slices from the colander and pat dry with paper towels. Bread eggplant by coating a few slices in the flour mixture. Shake off excess flour, dip into the egg mixture, and press into the panko mixture; be sure to coat the slices thoroughly at each step. Set the breaded eggplant on a baking sheet and repeat with remaining slices.
4. Line another baking sheet with paper towels and set aside. Fill a large, straight-sided skillet or frying pan with 1 inch of the olive oil. Warm over medium-high heat until the oil reaches 350°F on a deep-fat thermometer (the oil should be shimmering but not smoking). Add about a third of the eggplant slices and fry on one side until golden brown, about 2 minutes. Carefully flip and fry the other side for another 2 minutes or until golden brown. Remove to the paper-towel-lined baking sheet and repeat with remaining eggplant.
5. Pour the warmed tomato sauce over the bottom of an 8-by-8-inch baking dish. Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish.
6. Place in the oven and broil until the cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes. Serve immediately with extra tomato sauce on the side.
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