Easy Eggplant Parmigiana

Name: Easy Eggplant Parmigiana
Total time: 90 min
Ingredients: 2 large eggplants (about 2 lbs/ 900g total), peeled and sliced into ¼-inch (6mm) thick rounds; 1 tablespoon kosher salt (plus more to taste); ½ cup all-purpose flour (60g); 2 large eggs, beaten; 1 cup panko breadcrumbs (100g); ½ cup grated Parmesan cheese (50g), plus more for topping; ½ cup olive oil (120ml), for frying; 2 tablespoons olive oil (30ml); 2 cloves garlic, minced; 1 (28 ounce/800g) can crushed tomatoes; 1 teaspoon dried oregano; ½ teaspoon dried basil; ¼ teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1 pound (450g) fresh mozzarella cheese, sliced; Fresh basil leaves, for garnish (optional)

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Looking for good eggplant recipes? This crispy Eggplant Parmesan is a winner! Classic Italian comfort food, easy enough for weeknights.

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Ingredients

2 large eggplants (about 2 lbs/ 900g total), peeled and sliced into ¼-inch (6mm) thick rounds
1 tablespoon kosher salt (plus more to taste)
½ cup all-purpose flour (60g)
2 large eggs, beaten
1 cup panko breadcrumbs (100g)
½ cup grated Parmesan cheese (50g), plus more for topping
½ cup olive oil (120ml), for frying
2 tablespoons olive oil (30ml)
2 cloves garlic, minced
1 (28 ounce/800g) can crushed tomatoes
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 pound (450g) fresh mozzarella cheese, sliced
Fresh basil leaves, for garnish (optional)