Eggplant Parmesan
INGREDIENTS
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EGGPLANT
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2lbs eggplant cut crosswise into 1/4" slices
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1 tablespoon kosher salt
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8 slices white bread torn into quarters
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2 teaspoons dried oregano
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1 cup grated Parmesan cheese
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salt and pepper to taste
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1 cup flour
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4 large eggs
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6 tablespoons vegetable oil
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TOMATO SAUCE
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3 14.5oz cans diced tomatoes
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2 tablespoons extra-virgin olive oil
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4 medium cloves garlic, minced
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1/4 teaspoon red pepper flakes
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1/2 cup fresh basil leaves, chopped
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salt and pepper to taste
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8oz whole milk mozzarella, shredded
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1/2 cup grated Parmesan cheese
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basil leaves torn for garnish
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