Baked Eggplant Parm | Day Off Adventure

Ingredients

• 2 lbs globe eggplant, cut crosswise into 1/4-in thick rounds
• 1 tbsp kosher salt
• 2 cups bread crumbs
• 1 cup all-purpose flour
• 4 eggs
• 6 tbsp vegetable oil
• 3 (14.5 oz) cans diced tomatoes
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced or pressed with garlic press
• 1/4 tsp red pepper flakes
• 1/2 cup fresh basil leaves, chopped
• salt and ground black pepper
• 4 oz shredded mozzarella
• 1 ball fresh mozzeralla, sliced
• 1/2 cup grated Parmesan cheese
• 10 fresh basil leaves, torn for garnish