Eggplant Parmesan

In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until tender, about 7 minutes. Stir in garlic and tomato paste and cook, stirring, until fragrant, about 1 minute. Add crushed tomatoes, basil, and oregano and stir to combine.

Fill one crushed tomato can about halfway with water, swirl to release excess tomatoes, and add to pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes; season with salt and pepper.

<strong>Make Ahead:</strong> Sauce can be made 2 days ahead. Let cool, then store in an airtight container and refrigerate.

Line a large baking sheet with paper towels. Season eggplant all over with salt and arrange on prepared sheet in a single layer. Top with another layer or two of paper towels. Let sit to release excess moisture, about 45 minutes.

Meanwhile, preheat oven to 350°. Place a wire rack in another baking sheet.

In a shallow bowl, whisk flour and 1 Tbsp. salt. In another shallow bowl whisk eggs and milk until combined. In a third shallow bowl, whisk panko, oregano, and 1 1/2 cups Parmesan.

Working in batches, toss eggplant in seasoned flour, then dip into egg mixture and dredge in panko mixture. Place on prepared rack.

Into a large high-sided skillet over medium heat, pour in oil to a depth of about 1/4" and heat until shimmering. Add eggplant in a single layer and cook, turning once, until deeply golden brown on both sides, 2 to 3 minutes per side. Transfer to wire rack and blot with paper towels. Repeat with remaining eggplant. Let cool slightly.

In a 13" x 9" baking dish, spread a thin layer of sauce. Top with about one-quarter of eggplant, trimming as needed to fit, then drizzle with one-quarter of remaining sauce. Sprinkle with about one-quarter of mozzarella and one-quarter of remaining 1 1/2 cups Parmesan. Repeat layers 3 more times with remaining eggplant, sauce, and cheese. Cover pan with foil and place on a baking sheet.

Bake eggplant Parm until cheese is melted and eggplant is tender, about 40 minutes. Let cool slightly. Top with parsley.