Eggplant Parmesan | Recipe Cart

Name: Eggplant Parmesan | Recipe Cart
Total time: 2 min
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

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One bite of Eggplant Parmesan and you'll be sold.

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