Skillet Eggplant Parm
Ingredients
- 3/4 c. plus 2 tbsp. extra-virgin olive oil
- 2 medium eggplants (about 1¾ lb. total), sliced ½" thick
- Kosher salt
- Freshly ground black pepper
- 1 1/2 c. marinara sauce
- 1 1/2 c. (6 oz.) shredded mozarella
- 3/4 c. (3 oz.) shredded Parmesan
- 1/4 c. packed fresh basil leaves, plus more for garnish
- 3/4 c. panko bread crumbs
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