Eggplant Parmesan Redux | TASTE

Ingredients

• 2 tbsp olive oil
• 1 ½ c panko bread crumbs
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• Finely grated zest of 1 lemon
• Kosher salt and freshly ground black pepper
• 2 md eggplants
• ¼ c olive oil
• 2 c Roasted Red Pepper Tomato Sauce (recipe follows)
• ¼ c freshly grated Parmigiano-Reggiano cheese
• Fresh basil, for garnish
• 1 lg yellow onion, coarsely chopped
• 4 garlic cloves, coarsely chopped
• ¼ tsp red pepper flakes, preferably Calabrian
• 4 jarred roasted red bell peppers, drained, patted dry, and chopped
• 2 (28-ounce) cans plum tomatoes and juices, crushed with your hands
• ¼ c chopped fresh flat-leaf parsley
• 3 tbsp finely chopped fresh basil
• 1 tbsp finely chopped fresh oregano