Eggplant Parmesan
| Yield: | 8 servings |
| Categories: |
| 1 | tb | Extra-virgin olive oil |
| 1 | md | Onion; minced |
| 1 | Clove garlic; minced | |
| 1 | 28 oz can tomatoes; (with juice), seeded | |
| ; & chopped | ||
| 1 1/2 | tb | Tomato paste |
| 1/8 | ts | Hot pepper flakes |
| Kosher salt and freshly ground black; to | ||
| ; peppe | ||
| Taste | ||
| 3 | tb | Fresh basil; chopped |
| 2 | md | Eggplants; about 2 lb. |
| Olive oil cooking spray | ||
| 1/4 | c | Parmesan cheese; grated |
| 2 | Sprigs basil; or more |
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