Eggplant Parm | Monte's Fine Foods

Ingredients

• Monte’s Tomato Sauce
• 4 pounds of Italian eggplants (about 4 medium), peeled, sliced lengthwise ½–¾ inch thick
• Kosher Salt
• 3 cups panko (Japanese breadcrumbs)
• 1 ½ tsp. dried oregano
• 1 tsp. freshly ground black pepper
• 1 ½ cups finely grated Parmesan, divided
• 1 ½ cups all-purpose flour
• 5 large eggs, beaten to blend
• 1 ⅓ cups olive oil
• ½ cup  finely chopped basil and parsley, plus basil leaves for serving
• 6 ounces low-moisture mozzarella, grated (about 1⅓ cups)
• 8 ounces fresh mozzarella, thinly sliced