Instructions

EGGPLANT

1. Line a baking sheet with a triple layer of paper towels and set aside. Toss the egg plant and 1 1/2 teaspoons kosher salt together in a large bowl, and transfer to a colander. Let sit until eggplant releases about 2 tablespoons of liquid, 30 to 45 minutes. Wipe excess salt from eggplant, then arrange on the paper towel lined baking sheet. Cover with another layer triple layer of paper towels and firmly press each slice to remove as much liquid as possible.
2. While eggplant is draining, adjust oven racks to the upper-middle and lower-middle positions, place a rimmed baking sheet on each rack, and heat the oven to 425 degrees. Pulse the bread in a food processor to fine crumbs, about 15 pulses (you should have about 4 cups). Transfer the bread crumbs to a pie plate or shallow dish and stir in Parmesan and 1/2 teaspoon pepper; set aside. Wipe out the food processor bowl (do not wash), and set aside.
3. Combine the flour and 1 teaspoon black pepper in a large Ziplock bag and shake to combine. Beat eggs in a second pie plate or shallow dish. Place 8 to 10 slices of eggplant in the bag and shake to coat the eggplant. Remove the eggplant slices, shaking off the excess flour, then dip into the eggs, letting the excess egg run off. Then coat evenly with bread-crumb mixture. Set the breaded slices on a wire rack set in a rimmed baking sheet. Repeat with the remaining eggplant slices.
4. Remove the preheated baking sheets from the oven and add 3 tablespoons of vegetable oil to each sheet, tilting to coat evenly with oil. (Do not use olive oil, it will result in a sour flavor.) Place half of the breaded eggplant on each baking sheet in a single layer and bake until the eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with a wide spatula after 20 minutes. (Do not turn the oven off.)

SAUCE

1. While the eggplant bakes, process 2 cans of diced tomatoes in a food processor until almost smooth, about 5 seconds. Heat the olive oil, garlic, and red pepper flakes in a large saucepan over medium-high heat, stirring occasionally, until fragrant and garlic is toasted, about 3 minutes. Stir in the processed tomatoes and the remaining can of diced tomatoes. Bring the sauce to a boil; then, reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. (You should have about 4 cups). Stir in the basil and season with salt and pepper.
2. Remove the preheated baking sheets from the oven and add 3 tablespoons of vegetable oil to each sheet, tilting to coat evenly with oil. (Do not use olive oil, it will result in a sour flavor.) Place half of the breaded eggplant on each baking sheet in a single layer and bake until the eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with a wide spatula after 20 minutes. (Do not turn the oven off.)
3. Spread 1 cup of the tomato sauce over the bottom of a 13X9-inch baking dish. Layer half of the eggplant slices in the dish, overlapping slices to fit. Spread 1 cup of tomato sauce over the eggplant, then sprinkle with 1 cup mozzarella. Layer in the remaining eggplant slices, then dot with 1 cup of tomato sauce. Dotting the eggplant with the tomato sauce will keep the eggplant from becoming soggy. Leaving most of the eggplant exposed will help the eggplant crisp. Sprinkle with Parmesan and remaining 1 cup mozzarella. Bake until bubbling and cheese is browned, 13-15 minutes. Let cool for 10 minutes, scatter basil leaves on top and serve. Pass remaining sauce separately.