Ingredients

• 1 large unpeeled purple eggplant , trimmed and cut into
• 1 teaspoon fine sea salt , or as needed
• 2 eggs
• 1 tablespoon whole milk
• 1 cup Italian-seasoned bread crumbs , or more as needed
• 0.75 cups extra-virgin olive oil , or as needed
• 1 , 24 ounce
• 1 bunch fresh basil , coarsely chopped
• 1 , 8 ounce
• 0.5 cups freshly grated Parmesan cheese

Instructions

1. 1 Line a plate with a paper towel; place 2 to 3 eggplant slices in a single layer onto the prepared plate. Sprinkle eggplant with sea salt; top with a paper towel. Repeat layering, salting, paper toweling with remaining eggplant. Place 2 paper towels on top layer; place a plate on top. Place a heavy book or canned food onto plate to squeeze out moisture for 20 minutes to 2 hours. Rinse eggplant slices; pat dry.
2. 2 Beat eggs and milk together in a shallow bowl. Place bread crumbs into a separate shallow bowl. Dip eggplant slices into egg mixture. Lift up so excess egg drips back into the bowl. Gently press into bread crumbs to coat both sides. Place breaded eggplant, unstacked, onto a plate. Repeat with remaining eggplant.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
4. 4 Heat olive oil in a large skillet over medium-high heat. Lower eggplant slices carefully into the hot oil in small batches; fry until golden brown, 1 to 2 minutes per side. Drain on paper towels. Repeat with remaining eggplant slices.
5. 5 Pour about ¼ cup marinara sauce into bottom of the prepared baking dish; cover with 1 layer fried eggplant slices. Scatter basil and a few slices smoked mozzarella cheese over eggplant; repeat layers, ending with sauce. Sprinkle Parmesan cheese on top.
6. 6 Bake in the preheated oven until heated through and cheese has melted, about 15 minutes. Serve immediately.

Nutrition per serving