One Sheet Crispy Eggplant Parm
INGREDIENTS
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1 cup panko breadcrumbs
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1/2 cup freshly grated Parmesan (the fresher and finer, the crispier)
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Kosher salt and freshly ground black pepper
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1 medium eggplant, peeled and cut into 1/4-inch slices
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2 large eggs, whisked
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1/4 cup olive oil
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2 cups favorite red sauce
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8 ounces sliced whole-milk mozzarella from the deli
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Fresh basil leaves, for topping
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