Eggplant Parmesan | Recipe Cart | Recipe Cart

Ingredients

• 2 1/4 pounds Italian or globe eggplants (about 2 large)
• 1/2 cup plus 2 tablespoons olive oil, divided
• 1 3/4 teaspoons kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 (28-ounce) can whole peeled tomatoes
• 2 large cloves garlic
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon granulated sugar
• 1 cup panko breadcrumbs
• 8 ounces low-moisture mozzarella cheese (about 2 cups shredded)
• 2 ounces finely grated Parmesan cheese (1/2 cup), plus more for garnish
• 2 to 3 sprigs fresh basil, plus more for garnish