Eggplant Parm

Preheat oven to 375°. Line a rimmed sheet pan with a double layer of paper towels. Sprinkle sliced eggplant with 1 teaspoon of the salt. Shingle eggplant slices on baking sheet, then top with another layer of paper towels. Place a second large sheet pan over top, pressing to compress eggplant.  

Bake 30 minutes. Remove from oven. Using oven mitts, press down on top sheet pan to compress eggplant. Set aside until ready to assemble.  

Meanwhile, place diced tomatoes in blender container. Cover, blend on high until smooth. Heat olive oil in large saucepan on medium-high heat. Add onion, cook and stir until softened, about 5 minutes. Stir in pureed tomatoes, 2 tablespoons of the fresh basil, 2 teaspoons of the oregano, 2 teaspoons garlic powder, 1 teaspoon of the parsley and 1/4 teaspoon of the crushed red pepper. Bring to simmer; reduce heat to low and cook 1 hour, stirring occasionally, until reduced to about half the original volume. Stir in remaining 2 tablespoons basil, 1 teaspoon parsley, 1/4 teaspoon crushed red pepper and 1/2 teaspoon salt. Remove from heat. 

To bread eggplant, place flour in shallow bowl. Mix eggs and remaining 1 teaspoon salt in separate shallow bowl. Mix panko, remaining 2 teaspoons oregano and 1/4 cup of the Parmesan cheese in a third bowl. Set a wire rack on a large sheet pan. Working with one piece at a time, dip eggplant slices in flour, then egg mixture, then panko mixture, coating evenly with each. Place on prepared wire rack.  

Heat vegetable oil in large deep skillet on medium-high heat to 375°F. Carefully place 3 to 4 breaded eggplant slices into hot oil, being careful not to overcrowd. Cook 2 to 3 minutes per side, until golden brown. Transfer to paper towel-lined plates to drain. 

To assemble, spoon about 1/2 cup of the tomato sauce in bottom of 13x9-inch baking dish. Shingle one-third of the eggplant slices in dish, overlapping as needed. Spoon 1 cup of tomato sauce over top, then sprinkle with about 1 1/2 cups of the mozzarella and 1/2 cup of the remaining Parmesan. Repeat to make 2 additional layers, using all remaining eggplant, sauce and cheeses. Cover dish with foil.