Eggplant Parmigiana

Ingredients

• 3 medium eggplants (not more than 4-inches in diameter), sliced into 1/2-inch-thick rounds
• Coarse salt
• 1 cup '00' flour
• 4 cups canola oil
• 1 pound fresh mozzarella cheese, chopped
• 6 ounces Grana Padano cheese
• 1/2 cup packed basil leaves
• 2 1/2 tablespoons olive oil
• Fine sea salt and freshly ground pepper
• 4 cups Tomato Sauce Recipe

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