Baked Eggplant Parmesan
INGREDIENTS
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Original recipe makes 6 servings
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2 eggplant, peeled and cut into 1/2-inch slices
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1 tablespoon salt, or as needed
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1 cup Italian-style bread crumbs
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1/4 cup grated Parmesan cheese
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2 eggs, beaten
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1 (28 ounce) jar garlic-and-tomato pasta sauce
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1/4 cup grated Parmesan cheese
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1 (16 ounce) package shredded mozzarella cheese, or as needed
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1/2 teaspoon dried basil
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