Eggplant Parmesan with Fresh Basil and Tomato Sauce

Slice 1 medium eggplant into 1/2-inch rounds. Place on a paper towel-lined baking sheet and sprinkle with 1 tsp salt. Let sit for 15 minutes to draw out moisture.

Meanwhile, prepare the breading station: Place 1/4 cup flour in one shallow dish. In a second dish, whisk together 1 large egg with 1 tbsp milk. In a third dish, combine 1/2 cup Italian breadcrumbs with 2 tbsp of the grated Parmesan cheese.

Pat the eggplant slices dry with paper towels. Dredge each slice in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture. Place on a clean plate.

Preheat oven to 375°F (190°C).

Heat 2 tbsp olive oil in a large skillet over medium heat. Working in batches if necessary, cook the breaded eggplant for 2-3 minutes per side until golden brown. Transfer to a paper towel-lined plate.

For the tomato sauce: In the same skillet, add the remaining 1 tbsp olive oil. Mince 2 garlic cloves and sauté for 30 seconds until fragrant.

Add 1 cup crushed tomatoes, 1 tbsp tomato paste, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp sugar, and 1/4 tsp black pepper. Simmer for 10 minutes, stirring occasionally.

Tear 5 basil leaves into small pieces and stir into the sauce. Reserve the remaining basil for garnish.

In a small baking dish, spread a thin layer of tomato sauce. Arrange half the eggplant slices in a single layer. Top with half the remaining sauce and half the mozzarella, torn into pieces.

Add the remaining eggplant slices, followed by the remaining sauce. Sprinkle with the remaining Parmesan cheese and top with the remaining mozzarella pieces.

Bake for 20-25 minutes until the cheese is melted and bubbly and slightly golden.

Let rest for 5 minutes before serving. Garnish with the remaining fresh basil leaves, torn or thinly sliced.