Baked Eggplant Parmesan

cookingprofessionally.com

Elnora Flemings

2 medium eggplants, cut into ½-inch thick rounds

1 tablespoon kosher salt (or other coarse salt)

2 cups unseasoned panko breadcrumbs

1 teaspoon dried oregano

¼ teaspoon crushed red pepper flakes

1 cup fresh grated Parmesan cheese (2 ounces)

1 teaspoon fresh ground black pepper

1 cup all-purpose flour

4 large eggs

4 tablespoons vegetable oil, divided

subheading: For the sauce:

2 (28 ounce) cans crushed tomatoes

2 tablespoons tomato paste

2 tablespoons olive oil

3 teaspoons Italian seasoning

1 teaspoon dried oregano

½ teaspoon onion powder

½ teaspoon granulated garlic

2 teaspoons granulated sugar

½ teaspoon salt

1 teaspoon pepper

subheading: For layering:

8 ounces part-skim mozzarella, shredded (2 cups)

½ cup grated Parmesan cheese

fresh basil leaves or chopped parsley

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