Eggplant Parmesan
Serves 6 to 8 Ingredients 2 large eggplants, cut into ¼-inch thick rounds 2 eggs, beaten ¼ cup a milk 1½ cups panko breadcrumbs 1¼ cup grated Parmesan cheese, divided 2 teaspoons oregano 2 tablespoons fresh thyme ½ teaspoon red pepper flakes ½ teaspoon sea salt, more for sprinkling Freshly ground black pepper Extra-virgin olive oil, for drizzling 28 ounces Marinara Sauce 2 large balls fresh mozzarella, thinly sliced or shredded mozzarella cheese ⅓ cup fresh basil leaves Instructions Preheat the oven to 400°F …