Eggplant Parmesan

INGREDIENTS

For the eggplant:

1 lb

globe eggplant, cut crosswise into ¼-inch thick rounds

1 1/2 tsp

kosher salt

6 oz

high-quality white bread, torn into chunks

1 1/2

oz. freshly grated Parmesan cheese, about ¾ cup

salt

1 tsp

pepper, divided

3/4

cup all-purpose flour

large eggs

3 tbsp

vegetable oil

For the tomato sauce:

1 1/2 14.5 ounce cans

diced tomatoes

1 tbsp

extra-virgin olive oil

2 cloves

garlic, minced or pressed

1/4 tsp

red pepper flakes

1/4 cup

fresh basil leaves, coarsely chopped

Salt and ground black pepper

4 oz

shredded mozzarella cheese (about 1 cup)

1/2 oz

freshly grated Parmesan cheese (about ¼ cup)

Fresh basil leaves, torn, for garnish