Deconstructed Eggplant Parmesan

I think this is better than classic eggplant parmesan preparations and comes together in a flash.

2 medium eggplants, sliced lengthwise into ½” planks
Kosher salt
Black pepper
Avocado oil
2 c marinara sauce, store-bought or homemade, warm
1 c all-purpose flour
3 eggs, beaten with 1 T water
2 c panko
2 balls burrata, or fresh mozzarella, torn into shreds
¼ c torn basil leaves
Zest of ½ a lemon
Extra virgin olive oil for drizzle

Sprinkle eggplant slices liberally with salt and let drain on paper towels 5-10 minutes to remove some bitterness and moisture. Pat dry with paper towels.

Place flour, eggs, and panko into 3 separate pie plates or large shallow bowls.

Place ½” avocado oil into a large, deep pan and set over medium-high heat.

Dredge eggplant slices through flour and shake off excess. Coat on both sides with egg and let excess drip off, then dredge slices with panko, pressing to adhere crumbs to eggplant. Place prepared slices on a cooling rack and repeat until all are coated. Line a sheet pan with paper towels.

When oil is hot, working in batches, place slices in the pan without crowding and fry 2-3 minutes until golden. Flip with tongs and fry until second side is golden, about 2 minutes more. Remove slices from the pan and place on prepared sheet pan and sprinkle with salt.

To serve, place ½ cup of marinara on the plate, place eggplant slices on top, and scatter torn burrata over eggplant. Top with a drizzle of olive oil, lemon zest and torn basil.