Baked Eggplant Parmesan
source: Cook’s Illustrated, The New Best Recipe, as seen on Ezra Pound Cake

For the Eggplant:
2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
4 cups breadcrumbs
1 cup grated Parmesan (about 2 ounces)
Salt and freshly ground black pepper
1 cup all-purpose flour
4 large eggs
6 tablespoons vegetable oil

For the Tomato Sauce:

2 cans (14 1/2 ounces each) diced tomatoes or pureed or crushed tomatoes
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup coarsely chopped fresh basil leaves
Salt and ground pepper

For Baking:
8 ounces whole or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves, for garnish