Classic Crispy Eggplant Parmigiana

Italian Eggplant, sliced into 1/2-inch slices lengthwise

0 lb

Kosher Salt

to taste

Extra Virgin Olive Oil

cups

Unsalted Butter

tablespoons

Garlic, grated on a microplane grater

each

Dried Oregano

teaspoons

Red Pepper Flakes

teaspoons

Whole Peeled Tomatoes, packed in juice

0 oz

Large Onion, peeled and split in half

each

Fresh Parsley Leaves, minced

cups

Fresh Basil, minced

cups

All Purpose Flour

cups

Eggs, thoroughly beaten

each

Panko-Style Bread Crumbs

0 oz

Finely Grated Parmesan

cups

Vegetable Oil

cups

Grated Whole Milk Mozzarella

cups