Best Eggplant Parmesan Recipe: Seriously Good - BelleRecipe

Ingredients

• 2 large eggplants (about 2 pounds / 900g total), peeled or unpeeled, sliced into 1/4-inch (6mm) thick rounds
• 1 tablespoon plus 1 teaspoon kosher salt, divided
• 1/2 cup (60g) all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup (120g) plain breadcrumbs (Panko are great for extra crispiness)
• 1/2 cup (120ml) olive oil, for frying
• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup / 150g)
• 2 cloves garlic, minced
• 28 ounces (794g) crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon sugar
• Salt and black pepper to taste
• 15 ounces (425g) ricotta cheese
• 1/2 cup (50g) grated Parmesan cheese
• 1/4 cup (15g) chopped fresh basil leaves
• 8 ounces (225g) mozzarella cheese, shredded