1 large eggplant
1 large bunch basil, stems removed, rinsed
2 cloves garlic, peeled
1/4 cup olive oil, or more
2 tablespoons canola oil
3 eggs, beaten
2 cups dried bread crumbs
1. Peel and slice eggplant in rounds. Sprinkle with salt and let sit for 15 minutes. Pat dry with a paper towel.
2. Meanwhile, place the basil leaves and garlic cloves in a food processor (Or use an immersion blender and a mason jar). Pulse until both are coarsely chopped. Add enough olive oil until your desired sauce consistency is achieved.
3. Heat canola oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
4. Drizzle with basil sauce and enjoy.