Eggplant Parmesan Serving Size - 5 Prepared By - DnD Recipe Rating * * * * *
			MARINARA SAUCE: 28 ounce can whole San Marzano tomatoes 1/4 cup extra-virgin olive oil 7 garlic cloves, minced pinch red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon dried oregano EGGPLANT: 1 cup panko breadcrumbs 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper 1 medium eggplant, peeled and cut into 1/4-inch slices 2 large eggs, whisked 1/4 cup olive oil 8 ounces sliced whole-milk mozzarella from the deli Fresh basil leaves, for topping
			MARINARA SAUCE: - Pour tomatoes into a large bowl and crush with your hands , set aside. In a medium pot over medium heat, heat the oil. When it is hot, add garlic. As soon as garlic is sizzling add the tomatoes, red pepper flakes, oregano and salt. Stir nd reduce to a simmer. Simmer string occasionally for 1-2 hours. EGGPLANT: Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Position a wire rack over a second baking sheet and set aside. Mix the panko and Parmesan in a shallow bowl and season with salt and pepper. Season both sides of the eggplant with salt and pepper. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack. Carefully remove the baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices panko-side down onto the oiled baking sheet. Dollop sauce directly on the center of each eggplant slice, then top with a nice slice of mozzarella (drape it over the sides of the eggplant for legendary crispy bits). Put immediately back on the bottom rack of the oven and bake until the bottoms are golden brown and the tops are melted and bubbly, 15 to 20 minutes. Garnish each eggplant medallion with a basil leaf. Serve immediately, either individually or in a giant stack.