Baked Eggplant Parmesan Recipe

Name: 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

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Italian-American eggplant Parmesan is comfort food at its best. Layer breaded eggplant slices with mozzarella, Parmesan, basil, and tomato sauce, then bake until bubbly.

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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