Sheet-Pan Eggplant Parmesan
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
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1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
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1/3 cup all-purpose flour
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2 eggs, beaten
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3/4 cup Italian-style breadcrumbs
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1 pound fresh mozzarella, thinly sliced
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1/4 cup grated Parmesan
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