Steve's Eggplant Stack | Paula Deen

Ingredients

• 1 large cut lengthwise into 1/4-inch slices eggplant
• Kosher salt
• 1 cup all purpose flour
• ground Black pepper
• 2 scrambled eggs
• 1 tablespoon grated, plus more for garnish Parmigiano-Reggiano cheese
• 1/4 cup roughly chopped Italian parsley leaves
• 1 1/2 cups breadcrumbs
• 1 cup Vegetable oil
• 3 to 4 medium sliced tomatoes
• garlic powder
• fresh basil leaves
• extra virgin olive oil
• balsamic vinegar
• 1 lb (not buffalo), sliced cow mozzarella
• 1/2 cup arugula