-
1
FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl.
-
2
Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first.
-
3
Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes.
-
4
Arrange eggplant slices on triple layer paper towels; cover with another triple layer paper towels.
-
5
Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
-
6
While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees.
-
7
Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses (you should have about 4 cups).
-
8
Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside.
-
9
Wipe out bowl (do not wash) and set aside.
-
10
Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine.
-
11
Beat eggs in second pie plate.
-
12
Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant.
-
13
Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet.
-
14
Repeat with remaining eggplant.
-
15
Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil.
-
16
Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes.
-
17
Do not turn off oven.
-
18
FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds.
-
19
Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is light golden, about 3 minutes; stir in processed and remaining can of diced tomatoes.
-
20
Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes (you should have about 4 cups).
-
21
Stir in basil and season to taste with salt and pepper.
-
22
TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish.
-
23
Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella.
-
24
Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella.
-
25
Bake until bubbling and cheese is browned, 13 to 15 minutes.
-
26
Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.
