Panko Crusted Layered Eggplant
Preheat oven to 350°F. Trim ends of eggplants and peel; slice into 12 slices, each about 1/2 inch thick. Combine ﬂour, salt and pepper in a shallow dish. Dip eggplant slices into ﬂour and coat evenly on all sides, tapping off excess ﬂour. Beat egg and water in medium bowl.
Place Italian panko crumbs in a shallow dish. Dip ﬂoured eggplant slices into egg then coat eggplant slices in panko crumbs on all sides. Heat 1 inch of oil in a large, heavy skillet. Fry eggplant slices, about 4 at a time, for 5 to 6 minutes until brown, turning once. Place fried eggplant on paper towel lined pan while frying remaining slices. Slice tomatoes into 8 even slices. On a large baking pan, for each serving, alternately shingle or stack 3 eggplant slices, 2 tomato slices, 2 fresh mozzarella slices and 2 basil leaves, starting and ending with eggplant. Heat eggplant stacks in preheated oven 7 to 8 minutes or until heated through.