2 pounds eggplant, cut into ½ inch rounds
1 tablespoon salt
3 whole eggs, beaten
4 cups panko breadcrumbs
2 (24 ounce) jars prepared tomato sauce
1 tablespoon extra virgin olive oil
½ fresh basil, cut into ½ inch strips
1½ cups shredded parmesan cheese
1½ cups shredded mozzarella cheese
Preheat oven to 350°F.
Season eggplant with salt. Let eggplant sit for 30 minutes. Wipe off any excess moisture.
Dip eggplant in eggs and then dip into breadcrumbs to cover. Arrange onto a baking sheet. Bake for 5-7 minutes or until it turns crispy.
Spread 1 cup tomato sauce and olive oil into the bottom of a 3-quart casserole dish
Arrange eggplant slices on top of each other, over tomato sauce. Pour remainder of tomato sauce over eggplant. Sprinkle basil, parmesan cheese and mozzarella cheese over tomato sauce.
Bake uncovered for 30 minutes, or until cheese is bubbling and golden brown.
Garnish with fresh basil.