Eggplant Parmesan | Olivelle The Art of Flavor®

Ingredients

• 3 Small Eggplants, cut in ¼" pieces
• 2 Tbsp Roasted Garlic Infused Sea Salt
• 2 cups Panko Bread Crumbs
• 5 Tbsp Miscgulio Italian Dried Herb Blend
• 2 Eggs plus 2 Egg Yolks
• 2 Tbsp Black Truffle Infused Olive Oil
• 28oz can Pureed Tomatoes
• 2 Tbsp Barrel Aged Dark Thick Sweet Balsamic
• 12 oz Mozzarella Cheese
• ¼ cup Finely Grated Parmesan, plus more for serving
• ½ cup Basil Leaves, Chiffonade