Tear a few leaves of basil over the eggplant and ladle about ¾ cup of the sauce to coat the top evenly. Sprinkle with an even layer of grated cheese and top with a layer of fried eggplant, pressing it down gently. Ladle enough sauce into a 9 x 13-inch baking dish to cover the bottom.
Heat the tomato sauce to simmering, if cold or frozen, in a small saucepan over medium heat. Add oil to the pan as necessary during cooking to keep the level the same. Adjust the heat as the eggplant cooks to prevent the bits of coating that fall off the eggplant slices from burning. Remove the eggplant to a baking pan lined with paper towel and repeat with the remaining eggplant slices. Add as many of the eggplant slices as fit without touching and cook, turning once, until well browned on both sides, about 6 minutes. Heat over medium-high heat until a corner of one of the eggplant slices gives off a lively sizzle when dipped into the oil. Pour ½ cup each of the olive and vegetable oils into a medium skillet. Turn to coat both sides well with breadcrumbs, pressing with your hands until the breadcrumbs adhere.
Let excess egg drip back into the pan, then lay the eggplant in the pan of breadcrumbs. Dip the floured eggplant into the egg mixture, turning well to coat both sides evenly. Dredge the eggplant slices in flour, shaking off the excess. Spread the flour and breadcrumbs in an even layer in two separate wide, shallow bowls or over sheets of wax paper. Whisk the eggs and 1 teaspoon fine salt together in a baking pan or wide, shallow bowl. Rinse the eggplant under cool running water, drain thoroughly and pat dry. Sprinkle with the coarse salt and let drain for 1 hour. Cut the eggplant lengthwise into1/2-inch thick slices and place them in a colander. Remove strips of peel about 1-inch wide from the eggplants, leaving about half the peel intact. No sliminess! No soggy breading! And a sensible amount of cheese.Trim the stems and ends from the eggplants. So see, this is nothing like the bad Eggplant Parmesan that makes people hate eggplant. And rather than breading the eggplant slices, I topped them with a little bit of panko-by putting it on top, it stays crunchy and delicious. To make this dish lighter than traditional Eggplant Parmesan, I added only a quarter cup of cheese to each stack. The eggplant and tomato slices are roasted before stacking them this helps keep the eggplant from getting mushy from the tomatoes' juices. They give the Eggplant Parmesan Stacks that lighter, fresher flavor I was looking for. Okay, so maybe I made this decision based solely on looks (pretty tomatoes!), but it worked out well in the end. I had originally planned on making this Eggplant Parmesan Stacks recipe with tomato sauce, but when I saw these tomatoes at the farmers market, I changed my mind. And if you use fresh eggplant (like from your local farmers market!), you're not going to get any bitterness either, so there's no need to salt it. As long as you don't add too much oil to it, it won't get soggy. However! When you roast eggplant, the texture is completely different. No wonder people think they don't like eggplant. And then to make up for the general terribleness of the dish, they add cheese. Once you get past the soggy breading, you're greeted by a slimy interior. And as a vegetarian, I've definitely had my share of this-it's often one of the few meatless entrees at Italian restaurants. I'm pretty sure a lot of the eggplant haterism stems from bad Eggplant Parmesan. In fact, a lot of people tell me they don't like it-usually this is followed by, "it's so slimy!" But it's time to give eggplant another chance! Because it doesn't have to be slimy or mushy or bitter or any of those other things people attribute to eggplant. Eggplant is not a very popular vegetable.
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