Eggplant Parmesan
"This recipe for Eggplant Parmesan uses the high heat of the oven for crispy breaded eggplant without the mess of a deep fryer...."
INGREDIENTS
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2 large eggplants (2 pounds, sliced into 1/4 inch thick rounds (see note 1))
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1 tablespoon Salt
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3 tbsp olive
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3 cloves garlic (minced)
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1 (28 ounce) can crushed tomatoes
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1 (14.5 ounce) can diced tomatoes (undrained)
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1 teaspoon granulated sugar (optional (see note 3))
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1/2 teaspoon dried basil
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1/2 teaspoon dried oregano
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Salt and freshly ground black pepper
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1 cup all-purpose flour
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Salt and freshly ground black pepper
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4 large eggs
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4 cups bread crumbs (or panko (see note 4))
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1 1/2 cups Parmesan cheese (grated (3 ounces))
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6 tablespoons vegetable oil
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2 cups shredded mozzarella cheese (shredded (8 ounces))
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10 fresh basil leaves (for garnish, optional)
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