Eggplant Parmesan Napoleon With Spicy Tomato Sauce

Name: Eggplant Parmesan Napoleon With Spicy Tomato Sauce
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

www.emerils.com

There are as many varieties of eggplant as there are recipes for this highly versatile vegetable, but eggplant Parmesan is one of the most commonly known preparations and is a staple in my home...

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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