Eggplant Parmesan

Ingredients

• Kosher Salt
• 3 lb. Italian eggplants (about 2 large), peeled, sliced lengthwise ½" thick
• 2½ cups panko (Japanese breadcrumbs)
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup extra-virgin olive oil, divided, plus more for foil
• 3 oz. Parmesan, finely grated (about 1½ cups)
• ½ cup finely chopped basil
• 2 20-oz. jars Barilla® Vero Gusto Sicilian Herb sauce
• 1 lb. fresh mozzarella, thinly sliced

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