Baked Eggplant Parmesan

• 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds
• 1 tablespoon kosher salt
• 4 cups breadcrumbs
• 1 cup grated Parmesan (about 2 ounces)
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 4 large eggs
• 6 tablespoons vegetable oil
• For the Tomato Sauce:
• 2 cans (14 1/2 ounces each) diced tomatoes or pureed or crushed tomatoes
• 2 tablespoons extra-virgin olive oil
• 4 medium garlic cloves, minced (about 1 tablespoon)
• 1/4 teaspoon red pepper flakes
• 1/2 cup coarsely chopped fresh basil leaves
• Salt and ground pepper
• For Baking:
• 8 ounces whole or part-skim mozzarella, shredded (2 cups)
• 1/2 cup grated Parmesan cheese (about 1 ounce)
• 10 fresh basil leaves, for garnish

1. To make the eggplant:
2. In a large bowl, toss half of the eggplant slices and 1 1/2 teaspoons kosher salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
3. While eggplant is draining, adjust oven racks to upper- and lower-thirds of the oven, place rimmed baking sheets on both racks, and heat oven to 425 degrees F.
4. In a pie plate or shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.
5. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
6. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. P

eggplant, kosher salt, breadcrumbs, parmesan, salt, flour, eggs, vegetable oil, tomato sauce, tomatoes, extravirgin olive oil, garlic, red pepper, fresh basil, salt, mozzarella, parmesan cheese, basil

Taken from www.epicurious.com/recipes/member/views/-baked-eggplant-parmesan-51344071 (may not work)