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Ingredients

• 3 tablespoons  extra-virgin olive oil, plus about 2 cups for frying
• 1   onion, finely chopped
• 3   garlic cloves, very finely chopped
• 2 28-ounce  cans whole, peeled Italian tomatoes, drained
•   Kosher salt and freshly ground pepper
• 8   small eggplants, cut lengthwise 1/2 inch thick ( 1/2 pound each)
• 3 tablespoons  coarsely chopped basil
• 1 pound  lightly salted fresh mozzarella, thinly sliced and torn into small pieces
• 1 cup  freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons  dry bread crumbs

Description

This Eggplant Parmesan Is All It Should Be: Delicate Slices Of Fried Eggplant Nestled In A Bright, Tangy Tomato Sauce, Layered With Gooey Fresh Mozzarella. The Best Part Is The Exceptionally Crisp Topping, Made With Dry Bread Crumbs.

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