INGREDIENTS
1 cup
fresh or panko breadcrumbs
3 tbsp
olive oil, divided
2 cloves
garlic, minced
1/2 tsp
kosher salt, plus more for seasoning
1/2 tsp
finely chopped fresh oregano
red pepper flakes
1 28 ounce can
crushed tomatoes
4
small eggplants (about 1 1/2 pounds total), halved lengthwise
8 oz
fresh mozzarella cheese, torn into bite-sized pieces
1/3 cup
grated Parmesan cheese
2 tbsp
coarsely chopped fresh basil leaves