Eggplant Parmigiana

The eggplant is thinly sliced via a mandolin, dredged in homemade seasoned breadcrumbs, and pan fried.

Four stacked layers of eggplant, San Marzano tomato sauce, and Parmigiano-Reggiano & Pecorino Toscano cheeses. Two layers of basil leaves, sundried tomatoes, and mozzarella.