Directions

1. Preheat oven to 450°F.
2. Slice the eggplant into 1/2-inch thick rounds with the Vegetable Knife.
3. Sprinkle both sides of the eggplant with salt and place on a rack over a baking sheet. Allow to stand for about 30 minutes. Salting draws out the liquid and bitter flavor of the eggplant. After 30 minutes, pat them thoroughly dry with a kitchen towel.
4. Put 2 tablespoons of olive oil and the garlic in a large skillet and place over medium heat. When the garlic starts to brown, add the tomatoes, red pepper flakes, sugar and 3/4 teaspoon of salt. Bring to a simmer and cook about 8 minutes or until sauce thickens. Remove from heat and stir in chopped basil.
5. Heat a 18 x 13 sheet pan in the oven for about 10 minutes.
6. Line up 3 shallow dishes. Fill one with flour, one with beaten eggs and one with breadcrumbs. Dredge an eggplant slice in the flour, then dip in the egg and then dredge in the breadcrumbs. Repeat with the remaining slices.
7. Carefully remove the heated sheet pan from the oven and brush with 2 tablespoons of olive oil. Put the eggplant slices in a single layer on the pan. Bake until crisp and brown, 8-10 minutes; flip the slices and bake 8-10 minutes more.

8. Top each slice with tomato sauce, mozzarella and Parmesan. Return to the oven and bake until the sauce is bubbly and the cheese melts and browns, 20 to 25 minutes.

   

9. Top with additional basil before serving.