Roasted Eggplant Parmesan | The Kitchen Scout

Ingredients

• 1 1/2 pounds eggplant (2 medium)
• 3 Tablespoons Extra Virgin Olive Oil, plus more for drizzling
• 2 cups diced fresh tomatoes
• 1 teaspoon minced fresh garlic, about 1 medium clove
• 2 Tablespoons chopped fresh basil, plus more for garnish
• 1 Tablespoon chopped fresh oregano
• 1/8 teaspoon dried crushed red pepper flakes
• 3 Tablespoons finely grated Parmesan cheese
• 1 1/2 Tablespoons plain Panko breadcrumbs
• 1/2 pound fresh mozzarella, cut into thin slices
• Kosher salt and freshly ground pepper