Eggplant Parmesan

Bahan-bahan (8 porsi)

• 2 pounds eggplant (unpeeled and cut into 1/4-inch-thick rounds (about 2 large))
• 2 large eggs
• 3 tablespoons nonfat milk (or milk of choice)
• 1 1/4 cups panko breadcrumbs
• 1 cup finely grated Parmesan cheese (divided)
• 1 tablespoon Italian seasoning
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 24 ounces good quality prepared marinara sauce (I like DeLallo and Rao’s)
• 2 8 -ounce balls fresh mozzarella cheese, thinly sliced
• 1/2 cup fresh basil leaves (thinly sliced (one of those little .5 ounce packs is perfect))
• Olive oil mister or nonstick cooking spray