INGREDIENTS
3 media
eggplants
1 tbsp
kosher salt
3 larges
eggs
1 tsp
salt
1 serving
flour
2 cups
breadcrumbs
1 serving
pepper
1/2 cup
vegetable oil
1/2 cup
olive oil
1 serving
tomato sauce
2 cups
grana padano cheese
1 lb
imported fontina cheese
12
basil leaves