Basil Eggplant Parmesan

• 1 whole Large Eggplant, Sliced Into 1/2-inch Rounds
• 1 can Whole Peeled Tomatoes, Unsalted (28 Oz)
• 2 cloves Garlic, Sliced
• 1/4 cups Olive Oil
• 1 teaspoon Red Pepper Flakes
• 1/2 teaspoons Onion Powder
• 1/4 cups Fresh Basil Leaves, Coarsely Chopped
• 13 cups Whole Wheat Flour
• 13 cups Panko Breadcrumbs
• 2 whole Large Eggs, Beaten
• 1 cup Italian Blend Shredded Cheese, Or Mozzarella
• 3/4 cups Parmesan Cheese, Grated
• 1 cup Fresh Basil Leaves, Coarsely Chopped
• 1 dash Salt And Pepper, to taste

1. Salt each side, and press the moisture out of the eggplant rounds by laying them flat in between paper towels and weighing a flat object and heavy pan on top.
2. This will extract the extra moisture from the eggplant, and will allow it to hold up to the sauce when baking it later on.
3. (No one wants mushy eggplant).
4. Let this sit for at least two hours.
5. Meanwhile, prepare the sauce.
6. Into the bowl of your food processor, add the can of tomatoes, garlic, olive oil, red pepper flakes, onion powder, and salt and pepper to taste.
7. Blend for about 30 seconds, until there are minimal chunks.
8. Add 1/4 cup coarsely chopped basil, and pulse 6-8 times, to incorporate.
9. Transfer sauce to a bowl, cover, and set aside in the fridge.
10. When the eggplant is ready, press any remaining moisture out of the rounds, brush off the excess salt and begin the breading process.
11. To bread the eggplant, first combine the flour and panko breadcrumbs in one bowl and the beaten eggs in another bowl.
12. Dip each eggplant round in the egg first and then in the flour mixture to coat.
13. Place on a lined baking sheet and put in the oven on 400 degrees F for about 15-20 minutes, flipping over halfway through.
14. Bake until crisp and slightly golden brown.
15. Remove from oven and let cool for a few minutes before handling them.
16. Now for the layering: First place about a cup of the tomato sauce on the bottom of an 8x8 or similar sized casserole dish or glass baking dish.
17. Then add one layer of eggplant, topped with about 1/2 of the Italian cheese blend, 1/2 of the parmesan cheese, and 1/2 of the basil leaves.
18. Then layer with more eggplant and top with another cup or cup and a half of sauce to cover.
19. Add remaining basil leaves and push them partially into the sauce.
20. Top with the remaining Italian cheese and then sprinkle the rest of the parmesan on top.
21. Bake at 375 degrees F for about 35 minutes, until the top is golden brown.
22. *Little Yellow Note: This recipe serves about 4, but there will be about 1 cup of extra tomato sauce.
23. You can freeze it for next time or use it a yummy pasta dish later in the week!
24. Or, you can double the amount by simply using one more large eggplant, doubling the cheese, and finding a larger baking dish.

eggplant, tomatoes, garlic, olive oil, red pepper, onion powder, fresh basil, whole wheat flour, breadcrumbs, eggs, italian blend, parmesan cheese, fresh basil, salt

Taken from tastykitchen.com/recipes/main-courses/basil-eggplant-parmesan/ (may not work)