INGREDIENTS
1 cup
panko breadcrumbs
1/2 cup
freshly grated Parmesan (the fresher and finer, the crispier)
Kosher salt and freshly ground black pepper
1
medium eggplant, peeled and cut into 1/4-inch slices
2
large eggs, whisked
1/4 cup
olive oil
2 cups
favorite red sauce
8 oz
sliced whole-milk mozzarella from the deli
Fresh basil leaves, for topping