Eggplant Parmesane

Eggplant

2lbs. globe eggplant (2 medium eggplants), cut crosswise into 1/4-inch-thick rounds

1 tablspoon kosher salt

8 slices high-quality white bread (about 8 ounces)

Table salt and ground black pepper

1 cup unbleached all-purpose flour

4 large eggs

6tablespoons vegetable oil

Tomato Sauce

3 cans (14 1/2 ounces each)diced tomatoes

2 tablespoon extra-virgin olive oil

4 cloves medium garlic, minced or pressed through garli press (about 1 generous tablespoon)

1/4 teaspoon red pepper flakes

1/2 cup fresh basl leaves chopped

Table salt and ground black pepper

8 ounces whole milk

Mozzarella or part-skim mozzarella, shredded (2 cups)

1/2 cup grted Parmesan cheese (about 1 ounce)

10 fresh basil leaves torm, for garnish

The eggplant came out to be really moist and the sauce was delicious. The colors and the texture of the dish came out to be as expected.