Eggplant Parmesan Melts | Recipe Cloud App

Ingredients

• 2 pounds eggplant (about 2 medium)
• 1/2 cup all-purpose flour
• Kosher salt
• Freshly ground black pepper
• 3 large eggs
• 2 1/2 cups panko breadcrumbs
• Olive oil, for baking, roasting or frying
• 1 tablespoon olive oil (or frying oil)
• 2 garlic cloves, minced
• 1 28-ounce can tomato puree
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Pinches of red pepper flakes, to taste
• 2 tablespoons chopped fresh basil, plus more to garnish
• About a 1-pound loaf seeded Italian bread or baguette
• 3/4 cup grated parmesan
• 3/4 pounds mozzarella, in thin slices