Lick My Spoon | Ridiculously Good Baked Eggplant Parm

Name: Lick My Spoon | Ridiculously Good Baked Eggplant Parm
Ingredients: 1/2 cup olive oil; 3 lbs eggplant (about 4 Japanese eggplants; I prefer Japanese eggplant to Italian because they have a thinner skin and have never let me down with their sweet flavor and silky texture.); (2) 28 oz cans crushed tomatoes; 2 tablespoons sugar; 3 tablespoons chopped fresh basil; 5 teaspoons minced garlic (about 5 cloves), reserve 2 for topping; 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1 cup + 1/4 cup grated parmigiano; 1/2 cup panko breadcrumbs

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This is one of the BEST THINGS I’VE EVER MADE. Made with roasted eggplant and a crunchy panko topping, this Baked Eggplant Parm has all the delicious comfort and crisp of the traditional version...

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Ingredients

1/2 cup olive oil
3 lbs eggplant (about 4 Japanese eggplants; I prefer Japanese eggplant to Italian because they have a thinner skin and have never let me down with their sweet flavor and silky texture.)
(2) 28 oz cans crushed tomatoes
2 tablespoons sugar
3 tablespoons chopped fresh basil
5 teaspoons minced garlic (about 5 cloves), reserve 2 for topping
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup + 1/4 cup grated parmigiano
1/2 cup panko breadcrumbs