Eggplant Parmesan
INGREDIENTS
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2 lbs (about 2 large) eggplants
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Kosher salt
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1 28-oz can whole peeled tomatoes
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1 clove garlic, peeled and minced
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Olive oil
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Freshly ground black pepper
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1/2 cup all-purpose flour
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1/2 cup fine dry breadcrumbs
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4 large eggs, beaten
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1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
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1 cup grated high quality Parmesan cheese
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1 packed cup fresh basil leaves
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