Serve No Fuss Eggplant Parm With This Easy Trick

Ingredients

• 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying
• 1 onion, finely chopped
• 3 garlic cloves, very finely chopped
• 2 (28-ounce) cans whole, peeled Italian tomatoes, drained
• Kosher salt
• Freshly ground black pepper
• 8 small eggplants (1/2 pound each), cut lengthwise 1/2 inch thick
• 3 tablespoons coarsely chopped basil
• 1 pound lightly salted fresh mozzarella, thinly sliced and torn into small pieces
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons dry bread crumbs

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