Ingredients

3 medium Eggplants or 5 to 6 smaller eggplants about 2 1/2 to 3 pounds total 1 tablespoon Coarse sea salt 3 large Eggs 1 teaspoon Salt Plain Flour for dredging 2 cups Fine, dry breadcrumbs ½ cup Olive Oil or as needed ½ cup vegetable oil tomato passata 2 cups Grated Reggiano Parmigiano cheese 12 basil leaves 1 lb Fresh Mozzarella or imported Fontina cheese, cut into slices 1/3 inch thick

Description

Trim The Stems And Ends From The Eggplants. Remove Strips Of Peel About 1-inch Wide From The Eggplants, Leaving About Half The Peel Intact. Cut The Eggplant Lengthwise Into 1/2-inch Thick Slices And Place Them In A Colander. Sprinkle With The Coarse Salt

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