Eggplant Parmesan + Side Salad - Ends + Stems with Chef Alison

Ingredients

• 2 Eggplants
• 1 ⁄ 4 cup Extra Virgin Olive Oil
• 2 teaspoons Kosher Salt (divided)
• 1 28-ounce can Crushed Tomatoes
• 1 teaspoon Dried Oregano
• 1 teaspoon Garlic Powder
• 1 ⁄ 2 Red Onion
• 3 cups Mozzarella (shredded)
• 1 cup Parmesan Cheese (grated)
• 6 ounces Fresh Mozzarella
• 4 cups Romaine Lettuce (baby or chopped)
• 1 Cucumber
• 4 Tablespoons Salad Dressing