How to Make the Best Fried Eggplant Parmesan with Cheese…

Ingredients

• 2 large eggplants (approximately 1 kg)
• 1 cup (120 g) all-purpose flour
• 3 large eggs
• 2 cups (240 g) breadcrumbs (preferably Italian-style)
• Salt and pepper to taste
• Vegetable oil for frying
• 1 can (28 oz or 800 g) crushed tomatoes
• 3 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil
• 1 teaspoon dried oregano
• 2 cups (225 g) shredded mozzarella cheese
• 1 cup (100 g) grated Parmesan cheese
• Fresh basil leaves for garnish