Wash the eggplant and basil, let dry on paper towels.
Slice eggplant into rounds. Put on a baking sheet and lightly salt. The salt will bring some of the bitterness out. Let it set for 10-15 minutes.
I like to use pie pans for my flour, egg, and bread crumbs.
Chef’s tips on breading:
1. Lightly season the flour with salt (you can add a little pepper, paprika, or granulated garlic if you like).
2. Season your eggs with the juice of one lemon and a tablespoon or parmigiana cheese. Whip that all together.
3. Experiment with your breadcrumbs so they are seasoned. You can buy them already seasoned or you can add any type of cracker, cereal, or nuts that you think match the flavor profile. Maintain uniform texture by using a food processor.
Always bread items by moving from flour, to egg, to bread crumb. The flour dries the item so the egg will stick to it; the bread crumbs then stick to the egg.
Heat your oil over medium heat. Use Canola or grapeseed oil with a small knob of butter in it. Pan fry the eggplant about a minute per side. You just want to brown each side and have the breading adhere.
Move the eggplant discs to a baking sheet that is either lined with paper towels or a rack. Lightly salt the eggplant as soon as you get it onto the baking sheet. Once the baking sheet is full, put it in a 300 degree oven to keep it warm and to cook the eggplant through so it is not too tough. Top with mozzarella cheese until it melts.