Eggplant Parmesan | Recipe Cart | Recipe Cart

Ingredients

• 3 medium eggplants, sliced into coins
• Kosher salt
• 2 c. all-purpose flour
• 6 large eggs, beaten
• 1/4 c. milk (or water)
• 4 c. Panko bread crumbs
• 2 c. Parmesan, divided
• 1 tsp. dried oregano
• 3 c. shredded mozzarella
• Vegetable oil, for frying
• Freshly chopped parsley, for garnish
• 1/4 c. extra-virgin olive oil
• 1 onion, chopped
• 6 cloves garlic, chopped
• 1 tbsp. tomato paste
• 2 (28-oz.) cans crushed tomatoes
• 1/4 c. torn basil leaves
• Freshly ground black pepper