Best Eggplant Parmesan Recipe: Crispy & Cheesy!

Ingredients

• 2 large eggplants, about 1 pound each (450g each)
• 2 tablespoons kosher salt (plus more for seasoning)
• ½ cup all-purpose flour (60g)
• 2 large eggs, beaten
• 1 ½ cups plain breadcrumbs (150g)
• ½ cup grated parmesan cheese (50g), plus more for topping
• ½ teaspoon dried Italian seasoning
• ½ cup olive oil, for frying (120ml)
• 2 tablespoons olive oil (30ml)
• 2 cloves garlic, minced
• 1 (28 ounce/794g) can crushed tomatoes
• 1 (15 ounce/425g) can tomato sauce
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Pinch of red pepper flakes (optional)
• Salt and black pepper to taste
• 1 pound (450g) mozzarella cheese, shredded
• Fresh basil leaves, for garnish (optional)