Classic Baked Eggplant Parmesan

Ingredients

• 2 medium eggplants (about 1 pound each or 450g)
• 1 tablespoon kosher salt (15g)
• 2 tablespoons olive oil (30ml)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 ounces or 800g) crushed tomatoes
• 1 teaspoon dried oregano (5g)
• 1 teaspoon dried basil (5g)
• Salt and pepper to taste
• 2 cups shredded mozzarella cheese (about 8 ounces or 225g)
• ½ cup grated Parmesan cheese (about 50g)
• 1 cup all-purpose flour (120g)
• 3 large eggs
• 1 cup breadcrumbs (about 100g)
• Fresh basil leaves for garnish (optional)