"Skip the messy process of frying eggplant and bake it on a sheet pan instead. The thick slices get the same crisp exterior and soft interior, but you'll use a lot less oil...."
INGREDIENTS
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4 tablespoons olive oil
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2 large cloves garlic, thinly sliced
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One 28-ounce can crushed tomatoes
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1/4 teaspoon crushed red pepper flakes
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Kosher salt
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1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving