Ingredients
1 ¾ teaspoons kosher salt, divided
28 ounces fire roasted crushed tomatoes*
2 garlic cloves, grated
1 handful fresh basil, chopped, plus more to
garnish
2 tablespoons olive oil
2 cups (8 ounces) shredded whole milk mozzarella
cheese
2 pounds eggplant (about 2 medium large)
¾ cup flour
3 eggs
1 cup plus 2 tablespoons grated Parmesan cheese,
divided
1 cup plain panko (or purchased or homemade
breadcrumbs)
1 tablespoon dried oregano, divided
