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Eggplant Parmesan
Ingredients
- 2 eggplants large; cut into 1/4-inch-thick rounds
- 3 eggs large; beaten
- 1 1/2 cups panko breadcrumbs
- 1 1/4 cups Parmesan cheese grated; divided
- 2 teaspoons oregano dried
- 2 tablespoons thyme leaves fresh
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon sea salt plus more for sprinkling
- black pepper freshly ground
- Extra-virgin olive oil for drizzling
- 28 ounces Marinara Sauce
- 2 mozzarella balls large; fresh; thinly sliced
- 1/3 cup basil leaves fresh
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