Steve's Eggplant Stack

Directions

1. 1
   Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out.
2. 2
   Place something heavy, like a frying pan, on top to get the moisture out.
3. 3
   In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper.
4. 4
   In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together.
5. 5
   In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together.
6. 6
   Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.
7. 7
   Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown.
8. 8
   Don't crowd the pan.
9. 9
   Let them drain on a paper towel to get excess oil off.
10. 10
    Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder.
11. 11
    Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella.
12. 12
    Repeat the process with the remaining ingredients.
13. 13
    In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil.
14. 14
    Add to the top of the stacks and add more Parmigiano-Reggiano on top.
15. 15
    Season with salt and pepper.