Eggplant Parm Sliders

Ingredients

• 4 cups (1 quart) vegetable oil, for deep-frying
• 1 large eggplant, cut into 8 slices
• 2 teaspoons kosher salt
• 1/2 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder or granulated garlic
• 1 teaspoon smoked paprika
• 1 teaspoon freshly ground black pepper
• 1/4 cup water or milk
• 2 large eggs
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 3 large cloves garlic, grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon freshly ground black pepper
• 8 brioche slider buns, split
• 6 ounces fresh mozzarella, cut into 16 slices
• 1 cup warm pasta sauce
• Fresh basil leaves, for topping

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