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Ingredients

• 2 x Long, narrow eggplants
•     (about 1 pound each), sliced
•     Crosswise 1/4-inch thick
• 1 1/2 tsp Salt
• 2 1/4 c. Extra-virgin extra virgin olive oil
• 1/4 tsp Freshly grnd pepper
• 6 ounce Fresh mozzarella cheese,
•     Sliced 1/8-inch thick
• 1 can (2 ounce.) anchovy fillets
• 1/4 c. Fresh basil leaves plus
•     Several sprigs for garnish
• 3 x Large eggs
• 1/2 c. All-purpose flour
• 3 c. Fresh Italian bread crumbs
•     Marinara Sauce as
•     Accompaniment (optional)

Description

1. Layer The Eggplant Slices In A Colander, Sprinkling Each Layer With The Salt. Set Aside To Drain For At Least 1 Hour. Pat The Eggplant Dry With Paper Towels. 2. Preheat The Oven…

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