Eggplant Parmesan | Recipe Cart

Name: Eggplant Parmesan | 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

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Learn my mom’s smart shortcuts for making the best, and easiest, eggplant Parmesan.

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