Baked Eggplant Parmesan Recipe

Ingredients

• 2 1/4 pounds (about 2 large) eggplants
• 1 teaspoon kosher salt
• 1/4 cup extra virgin olive oil (plus more to oil the sheet pans)
• 2 cloves minced garlic (about 2 teaspoons)
• 2 28-oz cans whole peeled tomatoes (preferably San Marzano) that have been diced, reserving the juices, or crushed tomatoes
• 1/2 cup finely chopped fresh basil, packed
• Kosher salt
• Freshly ground black pepper
• 2 cups breadcrumbs
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 cup all-purpose flour
• 4 large eggs, beaten (more if needed)
• 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices