Melanzane Alla Parmigiana Eggplant Parmigiana

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic, peeled and roughly chopped
• 1 red onion, finely chopped
• Two 28-ounce cans pomodori pelati tomatoes (whole peeled tomatoes), blended smooth
• Pinch red pepper flakes
• Salt and freshly ground black pepper
• Large handful fresh basil leaves, optional
• Canola oil, for frying eggplants
• 2 cups all-purpose flour
• Sea salt and freshly ground black pepper
• 6 medium eggplants, sliced 1/4-inch thick
• 1 1/2 pounds part-skim mozzarella, grated
• 1 pound Parmigiano-Reggiano, freshly grated, plus more for garnish
• 1 bunch fresh basil, leaves only (about 3 loosely packed cups), plus more for garnish
• Extra-virgin olive oil, for drizzling

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