Eggplant Parmigiana Recipe | Mary DiSomma

Ingredients

• 2¼ pounds Globe eggplants (about 2 large)
• Salt as needed
• 2 (28-ounce) cans whole, peeled San Marzano tomatoes
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• ½ cup firmly packed chopped fresh basil
• Salt and ground black pepper to taste
• 2 cups breadcrumbs (such as Panko)
• 1¼ cups freshly shredded Parmesan, divided
• 1 cup all-purpose flour
• 4 large eggs, beaten
• Olive oil, as needed, to coat the bottom of two sheet pans
• 1½ pounds fresh mozzarella cheese, sliced into ¼-inch slices