Eggplant Parmesan with Tomato Sauce

Name: Eggplant Parmesan with Tomato Sauce
Ingredients: 2 or 3 medium eggplants, cut horizontally into ½-inch rounds (You will need 16 slices.); ¾ cup Parmesan cheese; 5 cups panko; Butter for greasing the pan; 5 large eggs, beaten; 2 tablespoons water; 3 tablespoons olive oil; 12 ounces grated mozzarella; ½ pound fresh mozzarella, freshly sliced; Flour, salt and pepper for frying eggplant; 2 cups yellow onion, chopped; 4 garlic cloves, minced; 1 28-ounce can tomato puree; 1 28-ounce can diced tomatoes; 1 8-ounce can tomato paste; ¼ cup flat leaf parsley, chopped; ½ cup basil leaves, chopped; 1½ teaspoons kosher salt; ½ teaspoon coarse ground black pepper

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Eggplants are hearty and savory, making them a perfect substitution for meat in vegetarian dishes such as this. Recipe courtesy of The Food Channel.

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Ingredients

2 or 3 medium eggplants, cut horizontally into ½-inch rounds (You will need 16 slices.)
¾ cup Parmesan cheese
5 cups panko
Butter for greasing the pan
5 large eggs, beaten
2 tablespoons water
3 tablespoons olive oil
12 ounces grated mozzarella
½ pound fresh mozzarella, freshly sliced
Flour, salt and pepper for frying eggplant
2 cups yellow onion, chopped
4 garlic cloves, minced
1 28-ounce can tomato puree
1 28-ounce can diced tomatoes
1 8-ounce can tomato paste
¼ cup flat leaf parsley, chopped
½ cup basil leaves, chopped
1½ teaspoons kosher salt
½ teaspoon coarse ground black pepper