Eggplant Parmesan

Instructions:

1. Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).
2. Slice the eggplant into approximately half-centimeter thick slices, about the thickness of your pinky nail.
3. Sprinkle the eggplant slices with salt and place them on kitchen paper to extract moisture.
4. Finely chop an onion and the garlic.
5. Roll the basil leaves into a firm cigar shape and thinly slice them. Save half for garnish.
6. Cut the mozzarella into the thinnest possible slices.
7. Place a frying pan over medium-high heat and sauté the onion until it turns translucent.
8. Add the garlic and cook for about 1 minute.
9. Add the peeled tomatoes, season with pepper and salt, and crush them with a wooden spoon. Allow the mixture to reduce into a thick sauce.
10. Meanwhile, prepare three plates for breading: one with beaten eggs, one with flour, and one with panko breadcrumbs. (Pro tip: use plates with edges to prevent spillage.)
11. Bread the eggplant slices by first coating them in flour, then dipping them in the egg, and finally coating them with panko. Use one hand for dry ingredients and the other for wet ingredients.
12. Ready for frying? Set your fryer to 180 degrees Celsius (356 degrees Fahrenheit). Fry the eggplant slices until they turn golden brown. Alternatively, you can use a generous amount of oil in a pan for frying.
13. Slice the baguette in half, drizzle with olive oil, sprinkle with pepper and salt, and bake for 3 minutes in the oven until it's crispy.
14. Allow the fried eggplant to drain on a rack or kitchen paper and lightly season with salt.
15. Assemble your sandwich: spread a layer of tomato sauce on the baguette, followed by eggplant, more sauce, mozzarella, and a generous sprinkle of Parmesan cheese.
16. Bake in the oven until the mozzarella melts and gets golden brown spots.
17. Garnish with the remaining basil and serve it while it's hot.