Eggplant Parm
- ½ cup all-purpose flour
- 3 large eggs, beaten
- 2 cups panko bread crumbs
- ¼ cup plus 3 cups grated Parmigiano-Reggiano
- 2 tablespoons dried oregano
- 2½ teaspoons salt
- 2 teaspoons finely ground red chili flakes
- 2 medium eggplants
- 2 cups extra virgin olive oil
- 3 whole garlic cloves
- 6 cups  Tomato Sauce
- 3 cups shredded mozzarella cheese
- 10 basil leaves, rolled and thinly sliced (chiffonade)
Instructions:
This is like a casserole and I like it because it’s so aromatic, so simple to make, and so classic.
-  Preheat the oven to 375°F. Set up a breading station using three separate shallow bowls: one for flour and the second for eggs. In the third bowl, whisk together the bread crumbs, ¼ cup Parmigiano-Reggiano, oregano, salt, and chili flakes.
- Slice off ½ inch from the top and bottom of the eggplant and discard. Use a vegetable peeler to remove the skin. Slice the eggplant into ¾-inch-thick rounds.
- Â Dredge each eggplant round in flour, then egg, then bread crumb mixture.
-  Heat the olive oil and garlic cloves in a large sauté pan over medium heat. Sauté garlic for 10–15 minutes, until golden brown. Remove and discard garlic from the oil.
- Â Increase the heat to medium-high and fry the breaded eggplant slices for 3 minutes on each side, until golden brown. Cool on a cooling rack.
-  Ladle ¾ cup of tomato sauce into an 8 x 8-inch baking dish. Layer the eggplant, sauce, mozzarella, Parmigiano-Reggiano, and basil. Repeat until you have three layers of eggplant. Top with the remaining cheese. The key is to have each layer of crispy eggplant surrounded by tomato sauce.
- Cover with foil and place the baking dish on a baking sheet. Bake for 35 minutes, removing the foil after 25 minutes. The sauce and cheese should be bubbling. Let rest at room temperature for 5 minutes before serving.
- YOU CAN MAKE THIS UP TO 2 DAYS IN ADVANCE. JUST STOP AFTER STEP 6, COVER, AND REFRIGERATE. BEFORE BAKING, LET THE DISH COME TO ROOM TEMPERATURE, THEN BAKE COVERED AT 375°F FOR 45 MINUTES, REMOVE THE FOIL, AND FINISH BAKING FOR ANOTHER 10 MINUTES.