Eggplant Parmesan
Adapted from Cooking for Two: 2009

1 14.5-oz can whole peeled tomatoes
1 T. olive oil
2 garlic cloves, minced
1/4 t. Kosher salt

5 c. panko bread crumbs
1 c. grated Parmesan cheese
Kosher salt and freshly ground black pepper
3 large eggs
1/2 c. all-purpose flour
1 medium globe eggplant (about 16 oz.), sliced into 1/4-inch rounds
1/2 c. vegetable, canola, or grapeseed oil
8 oz. fresh mozzarella cheese, thinly sliced
2 T. chopped fresh basil

Place an oven rack in the lower-middle position and pre-heat the oven to 425 degrees.

Combine the flour and 1/2 t. pepper in a large zip-top bag. Beat the eggs in one pie plate. In a second pie plate, combine the panko, 1/2 c. parmesan, 1/4 t. salt, and 1/4 t. pepper. Set a wire rack over a rimmed baking sheet.

Put the eggplant slices in the bag of flour and shake to coat. Remove the eggplant from the bag, shaking off the excess flour. Dip the eggplant in the beaten egg, coating both sides and allowing the excess to drip off. Coat the eggplant with the bread crumb mixtures, pressing down to help them stick. Set the breaded eggplant slices on the wire rack.

Heat the oil in a large skillet over medium-high heat until shimmering. Working in batches, fry the eggplant until well browned on both sides, about 4 minutes, flipping halfway through. Transfer the fried eggplant back to the wire rack to drain.

Puree the canned tomatoes, olive oil, garlic, and 1/4 t. salt in a food processor. Taste and adjust seasonings if desired. Pour about 2/3 of the sauce into a 9×13 baking dish. Spread the eggplant slices around the baking dish, allowing them to overlap. Pour the remaining sauce on top, sprinkle with the remaining parmesan, and top with the mozarella slices.

Back until bubbling and the cheese is browned, 15-18 minutes. Let the eggplant cool for 5 minutes, then sprinkle with the basil and serve.