INGREDIENTS
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2-3 medium eggplants, thinly sliced
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Salt, to taste
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8-10 basil leaves, chopped
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15 ounces ricotta cheese, drained of excess moisture
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1 cup mozzarella cheese
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1/2 cup parmesan cheese
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4 eggs, beaten, divided
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Flour
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Italian seasoned bread crumbs
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Oil for frying
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Marinara sauce for dipping