Fried Eggplant Parmesan

• This is my own original recipe for Eggplant Parmesan. I am not a fan of most the oven baked recipes, so I decided to play with it, and this is what I came up with.  Big hit with a Angel hair pasta, that has a light buttery garlic sauce. Serve with Salad and a Warm crusty Italian bread. 

• 1 eggplant, cut into 3/4 inch slices
• 1 1/2 tablespoons salt
• 8 tablespoons olive oil
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated  FRESH Parmesan cheese NOT the kind in a can.
• 1 egg, beaten
• 1/2 cup chopped fresh basil
• 4 cups light pasta sauce
• 2-4 ups of Panko 
• 1 cup flour

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. 
Rinse the eggplant in cold water until all salt is removed.

Heat a large skillet with the olive oil. Set oven to broil.  Dip eggplant in flour( do not pack it on, you want it have a nice light dusting, this helps the egg adhere to the eggplant), then egg, then Panko.  Fry on both sides until golden brown.  Remove and drain.  Set a cookie cooling rack onto a baking pan, like a large cookie sheet.( this is necessary to keep it from getting soggy.)  Put the eggplant on the rack. cover with cheese.  Broil just until cheese just melts. Serve with the sauce.