1/2 cup lower-sodium marinara sauce |
1/3 cup all-purpose flour |
2 large eggs, lightly beaten |
1 cup panko (japanese breadcrumbs) |
1 medium eggplant, cut crosswise into 8 (1/2-inch-thick) slices |
1/4 teaspoon kosher salt |
cooking spray |
4 (1-ounce) slices country wheat bread, toasted |
12 large basil leaves |
4 ounces fresh mozzarella cheese, shredded |