Name: Italian Eggplant Parmesan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 to 9 servings
Ingredients: 3 pounds eggplants (about 3 smallish or 2 medium); 1/4 cup + 2 tablespoons extra-virgin olive oil, divided; Fine sea salt and freshly ground black pepper; 1 medium yellow onion, finely chopped; 2 cloves garlic, pressed or minced; 1/4 cup tomato paste; 28 ounces crushed tomatoes, preferably the fire-roasted variety*; 1/4 cup roughly chopped fresh basil, plus additional basil for garnish; 1 teaspoon balsamic vinegar; Pinch of red pepper flakes; 6 ounces freshly grated part-skim mozzarella cheese (about 1 1/2 cups, packed); 2 ounces freshly grated Parmesan cheese (about 1 cup)