Barker's Farm eggplant, homemade marinara, and cinnamon basil straight from the garden made this eggplant parmesan one of the best yet! Modest amounts of thin slices of locally made, fresh mozzarella and grated parmesan (um, not local) in between two layers of lightly fried panko-encrusted slices of eggplant, seasoned only with salt and pepper, is a treat worth heating up the kitchen for! Use just parmesan--the best your money can buy--for topping it off. No cinnamon basil on hand? Season your marinara sauce with ground cinnamon instead! Another tip: for seasoning consistency, season the egg, not the flour, when dredging.
