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Eggplant Parmesan

yield: 4 total time: 85 minutes

Ingredients

1 eggplant large, sliced into 1/2" thick slices
2 tablespoons kosher salt
1 1/2 cups Italian seasoned breadcrumbs
3 eggs
1/2 cup milk
4 tablespoons vegetable oil for lightly pan-frying
3 cups marinara sauce homemade or store-bought
2 cups mozzarella whole milk, shredded
1 cup Parmesan cheese shredded
1 handful fresh basil leaves chopped, for garnish, optional

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