Baked Eggplant Parmesan (Good!)
"This is not a quick eggplant parmesan recipe but it is worth the wait and work in every way possible. You can absolutely use your own sauce, either homemade or jarred, but if you're up for it, try this 15-minute recipe - it's truly excellent...."
INGREDIENTS
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2 medium eggplant (about 2 lbs) cut into 1/4-inch-thick rounds
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1 tbsp Kosher salt
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4 cups Italian breadcrumbs
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1 cup grated Parmesan (about 2 oz)
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Salt and freshly ground black pepper
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1 cup all-purpose flour
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4 large eggs
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6 tbsp vegetable oil
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2 cans (14 ½ oz each) diced tomatoes (or pureed or crushed tomatoes)
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2 tbsp extra-virgin olive oil
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4 medium garlic cloves, minced (about 1 tbsp)
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¼ tsp red pepper flakes
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½ cup coarsely chopped fresh basil leaves
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Salt and ground pepper
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8 oz whole or part-skim mozzarella, shredded (2 cups)
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½ cup grated Parmesan cheese (about 1 oz)
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10 fresh basil leaves, for garnish
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