Eggplant Parm Empanadas

Ingredients

• 1 Japanese eggplant
• Kosher salt
• 1 cup all-purpose flour
• 4 large eggs, beaten
• 1 cup dry breadcrumbs
• Vegetable oil, for frying
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 1 tablespoon dried oregano
• Pinch crushed red chile flakes, optional
• 3 cloves garlic, minced
• One 28-ounce can whole peeled tomatoes, drained and chopped
• 4 fresh basil leaves, chopped
• Kosher salt and freshly ground black pepper
• 2 packages (17 ounces or more) puff pastry, thawed
• 8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles
• 1 large egg
• Dried oregano, for sprinkling
• 1/2 cup grated Parmesan

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