INGREDIENTS
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2 large eggplants (2 pounds total)
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1 1/4 teaspoons salt, divided
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Olive oil (for brushing and frying)
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2 large eggs
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3/4 cup finely grated Parmesan cheese
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1 1/4 cups plain dry breadcrumbs, divided
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1/4 cup finely chopped fresh Italian parsley
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1 tablespoon chopped fresh thyme
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1/4 teaspoon ground black pepper
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1 1/2 tablespoons all purpose flour
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4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)