Oven-baked eggplant parmesan slices

Ingredients:

Eggplants

• 2 eggplants, sliced ​​diagonally into 0.5 cm thick slices.
• 0.5 cups premium flour
• 1/4 tsp freshly ground black pepper
• 1 tbsp. panko breadcrumbs
• Protein of 2 large eggs
• 2/3 cup olive oil
• 0.5 cups whole milk mozzarella, grated on a coarse grater
• 0.5 cup finely grated Parmesan
• Small fresh basil leaves, for serving

Sauce

• 2 tbsp. l. olive oil
• 1 large clove of garlic, peeled and crushed
• 1 shallot, chopped
• 1/4 teaspoon coarse salt
• 1 tbsp. tomato sauce with basil
• 1/4 cup finely chopped fresh basil
• 1 teaspoon dried oregano
• 1/8 tsp ground dried red pepper flakes
• 1/4 tsp balsamic vinegar

Preparation:

1. Sauce:
   
   In a medium heavy-bottomed saucepan, heat the olive oil over medium heat. Add the garlic, shallot, and salt. Cook, stirring, until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano, and crushed red pepper. Simmer, stirring frequently, until the flavors meld and the sauce thickens, about 5 minutes. Stir in the vinegar.
   
   Note
   
   If you prefer a smoother sauce, you can puree it in a blender or food processor..
2. Eggplants:
   
   In a shallow bowl, combine flour, salt, and black pepper. Place panko breadcrumbs in another shallow bowl. In a medium bowl, beat the egg whites until foamy. Dredge each eggplant slice in the flour mixture, then dip it in the beaten egg whites, and then roll it in the breadcrumbs to coat completely.
3. In a medium heavy-bottomed skillet, heat the oil over medium heat until hot (the surface will shimmer), 2-3 minutes. Add half of the eggplant slices. Fry until richly golden, 1-2 minutes per side. Transfer the eggplants to a plate lined with paper towels. Fry the remaining eggplants. You can fry the eggplants 1 hour in advance and let them sit at room temperature.
4. Preheat the oven to broil. In a small bowl, combine the mozzarella and Parmesan. Spoon 1 heaping teaspoon of the sauce onto each eggplant slice and spread evenly. Top with a heaping teaspoon of the cheese mixture and spread to coat completely, pressing gently to adhere. Transfer the eggplant slices to a preheated baking sheet. Grill until the cheese is melted, 1-2 minutes. Transfer the eggplants to a platter and garnish each with a small basil leaf. Let rest for 2-3 minutes and serve.