Eggplant Parmesan Napoleon With Spicy Tomato Sauce | Emerils.com

Ingredients

• 3 eggplants (about 1 1/2 pounds each), sliced into 1/2-inch-thick rounds
• 2 teaspoons salt, plus more for sprinkling
• 2 tablespoons olive oil 2 tablespoons butter 1 cup diced onions (small dice) 4 large cloves garlic, minced
• 8 large vine-ripened tomatoes (6 to 8 ounces each), cored and cut into small dice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, or more to taste
• 2 teaspoons chopped fresh basil leaves, plus more for garnish
• Peanut or canola oil, for frying
• 1 cup all-purpose flour
• 4 eggs, lightly beaten
• 2 cups dry unseasoned bread- crumbs
• 1 1/2 pounds fresh mozzarella cheese, store-bought or homemade (see page 24), cut into 1/4-inch-thick slices
• 1 1/4 to 2 cups finely grated Parmigiano-reggiano cheese