Eggplant Napoleon

Ingredients

• 3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds
• Sea salt for sprinkling
• 1/4 cup Basil Pesto
• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, finely chopped
• Juice of 3 lemons
• 1/2 cup all-purpose flour
• 2 egg whites, beaten
• 2 cups panko (Japanese breadcrumbs)
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 2 tablespoons dried parsley
• 1/2 teaspoon freshly ground black pepper
• Corn oil for frying
• 3 cups Mutabal
• 8 plum tomatoes, chopped
• 1 medium red onion, chopped
• 7 tablespoons Basil Pesto
• Juice of 2 lemons
• 3/4 cup extra-virgin olive oil
• Pinch sea salt

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