Steves Eggplant Stack

Ingredients

• 1 large eggplant, cut lengthwise into 1/4-inch slices
• Kosher salt
• 1 cup all-purpose flour
• Ground black pepper
• 2 eggs, scrambled
• 1 tablespoon grated Parmigiano-Reggiano, plus more for garnish
• 1/4 cup Italian parsley leaves, roughly chopped
• 1 1/2 cups breadcrumbs
• 1 cup vegetable oil
• 3 to 4 medium tomatoes, sliced
• Garlic powder
• Fresh basil leaves
• Extra-virgin olive oil
• Balsamic vinegar
• 1 pound cow mozzarella (not buffalo), sliced
• 1/2 cup arugula

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