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    Baked Eggplant Parmesan

    Vegetarian • 2 hrs to make • Serves 6-8


    2 cans (14 1/2 oz each) diced tomatoes
    1/2 cup Basil, fresh leaves
    10 Basil, fresh leaves
    2 Eggplant (about 2 lbs), medium
    4 Garlic cloves, minced (about 1 tbsp), medium


    4 Eggs, large

    Baking & Spices

    1 cup All-purpose flour
    1 tbsp Kosher salt
    1/4 tsp Red pepper flakes
    1 Salt and freshly ground black pepper
    1 Salt and ground pepper

    Oils & Vinegars

    2 tbsp Olive oil, extra-virgin
    6 tbsp Vegetable oil

    Bread & Baked Goods

    4 cups Italian breadcrumbs


    8 oz Mozzarella, whole or part-skim
    1 1/2 cup Parmesan, grated
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