Baked Eggplant Parmesan | Recipe Reader

Ingredients

• ***For the eggplant cutlets:***
• 2 medium eggplants, cut into 1/2-inch-thick rounds
• 1 tablespoon kosher salt
• 2 cups unseasoned panko breadcrumbs
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 cup fresh parmesan cheese, grated
• 1 teaspoon fresh ground black pepper
• 1 cup all-purpose flour
• 4 large eggs
• 2 tablespoons vegetable oil
• ***For the sauce:***
• 2 (28-ounce) cans crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 3 teaspoons Italian seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon pepper
• ***For layering:***
• 1 (8-ounce) package part-skim mozzarella, shredded
• 1/2 cup parmesan cheese, grated
• fresh basil leaves, optional, to taste, chopped