Quickly fry the eggplant slices in oil, with PANKO breadcrumbs,
Before covering them with mozzarella and parmesan cheeses, and heating in the oven.
Happy FRYday, everyone! 
Eggplant Parmesan
serves 2 (recipe can multiplied to make more servings)
You will need:
1 small eggplant
flour (about 1/2 cup)
panko or breadcrumbs (about 1 cup)
2 eggs, beaten
tomato sauce (about 2 cups)
mozzarella cheese
parmesan cheese
fresh basil leaves
canola oro live oil for shallow frying
Preheat oven to medium heat (350 degrees).
Cut eggplant crosswise into 1/2 inch thick rounds, place it in a colander and sprinkle with salt. Let stand for about 30 minutes (this will remove some of the bitterness from the eggplant).
Have 3 bowls or plates ready for your breading station. Place flour in the first one, the eggs in the second and the panko or breadcrumbs in the third plate or bowl.
Pat dry the eggplant slices and bread them by coating them first with flour, dipping in the eggs and coating again with the panko or breadcrumbs. Shallow fry eggplant slices in hot oil until they are golden brown, about 4-5 minutes total. Make sure the oil is hot, otherwise the eggplant will soak it up and be greasy. Drain eggplants in paper towel and set aside.
In an oven-proof dish, spoon some tomato sauce, place half of the eggplants side by side fitting snuggly in the dish. Layer slices of mozzarella cheese (or use shredded), basil leaves and tomato sauce. Repeat another layer starting again with the eggplant slices, mozzarella, basil, tomato sauce. Top it all with extra mozzarella and parmesan cheese.
Bake it until golden and bubbly.
Enjoy it!
