All-American Eggplant Parmesan | Dinners | Umami

Ingredients

• 2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices lengthwise
• Kosher salt
• 2 (28-ounce) cans whole peeled tomatoes packed in juice
• 1/4 cup extra-virgin olive oil
• 2 tablespoons butter
• 6 cloves garlic, garted on a microplane grater
• 4 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1 large onion, peeled and split in half
• 1/4 cup minced fresh parsley leaves
• 1/4 cup minced fresh basil
• 1 1/2 cups all-purpose flour
• 3 eggs, thoroughly beaten
• 6 ounces panko-style bread crumbs
• 4 ounces finely grated parmesan (about 2 cups)
• 1 1/2 cups vegetable oil
• 1 pound grated whole milk mozzarella (about 4 cups)