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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