Crispy Eggplant Parmesan

Ingredients

• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1 tablespoon chopped garlic
• 1/2 teaspoon red pepper flakes
• 2 teaspoons Italian seasoning
• 1 (28-ounce) can crushed tomatoes
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 eggs
• 1/2 cup water
• 1 cup dried Italian bread crumbs
• 1/2 cup cornmeal
• 1/4 cup grated Parmesan, divided
• 2 eggplants
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped parsley leaves, for garnish

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