No Fry Sheet Pan Eggplant Parmesan
Ingredients
- 4 tablespoons olive oil
- 2 large cloves garlic, thinly sliced
- One 28-ounce can crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt
- 1/3 cup fresh basil leaves, chopped, plus more torn leaves for serving
- 1 medium-large eggplant (about 1 1/2 pounds), sliced into 1/2-inch-thick rounds
- 1/3 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup Italian-style breadcrumbs
- 1 pound fresh mozzarella, thinly sliced
- 1/4 cup grated Parmesan
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