Baked Eggplant Parmesan Delight

1. Prep Eggplant

In a large bowl, toss half of the eggplant slices with 1 1/2 teaspoons kosher salt. Place in a colander over a bowl. Repeat with the rest. Let stand for 30-45 minutes to release liquid. Press eggplant between paper towels to dry; remove excess salt.

2. Bread Crumb Mixture

Preheat oven to 425°F with racks in upper and lower positions. Place a rimmed baking sheet on each rack. In a food processor, pulse bread to fine crumbs (about 4 cups). In a pie plate, mix crumbs with 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper.

3. Dredge and Bread

Combine flour and 1 teaspoon pepper in a large zipper-lock bag. In a second pie plate, beat eggs. Coat eggplant in flour, shake off excess, dip in egg, then cover in bread crumb mixture. Set on a wire rack over a baking sheet.

4. Bake Eggplant

Remove heated baking sheets from oven, add 3 tablespoons oil to each, and tilt to coat. Arrange eggplant in a single layer on sheets. Bake until browned and crisp, about 30 minutes, switching and rotating sheets halfway, and flipping eggplant after 20 minutes.

5. Tomato Sauce

While eggplant bakes, purée 2 cans tomatoes in the food processor. In a saucepan, heat olive oil, garlic, and red pepper flakes until fragrant (about 3 minutes). Add puréed and whole diced tomatoes. Boil, then simmer until reduced to 4 cups (about 15 minutes). Add chopped basil; season with salt and pepper.

6. Layering

Spread 1 cup sauce in a 13x9-inch baking dish. Add half the eggplant, overlapping as needed. Top with 1 cup sauce and half the mozzarella. Repeat with remaining eggplant, 1 cup sauce, reserved 1/2 cup Parmesan, and mozzarella.

7. Final Bake

With the oven still on, bake the assembled dish until cheese browns and it's bubbling, about 13-15 minutes. Let cool for 10 minutes. Garnish with torn fresh basil leaves before serving. Offer the extra sauce on the side.