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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