Eggplant Parmesan

Place racks in upper and lower thirds of oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. Sprinkle eggplant slices on both sides with 2 tsp salt. Place eggplant slices in colander to drain a bit of their juices, about 30 minutes. Rinse and pat dry well. Generously coat both sides of eggplant with nonstick spray and divide between prepared baking sheets, arranging in even layer. Season with thyme, 1/4 tsp salt, and black pepper, pressing so seasonings adhere. Roast, turning slices and rotating pans from top to bottom halfway through, until eggplant is golden brown and very tender, 20 to 25 minutes.

Meanwhile, in large skillet, heat oil over medium. Add shallots and crushed red pepper and cook, stirring often, until softened, 4 to 5 minutes. Add tomatoes and 1/4 tsp salt and bring to boil over high heat, stirring and mashing with wooden spoon to break up tomatoes. Reduce heat to medium and cook, uncovered, stirring occasionally, until sauce thickens, about 20 minutes.

In medium bowl, stir ricotta, basil, 1/4 cup Parmesan, and remaining 1/4 tsp salt. In small bowl, stir breadcrumbs and remaining 2 tbsp Parmesan.

Increase oven temperature to 450°F. Lightly coat 10-inch square baking dish with nonstick spray. Spread 1/2 cup sauce in bottom of dish and top with single layer of eggplant. Dot eggplant with 1/2 cup ricotta. Top with 1/4 cup mozzarella, 10 to 12 slices of eggplant, 1 cup sauce, and remaining 1/2 cup ricotta. Top with remaining eggplant, 1/4 cup mozzarella, and sauce. Sprinkle with breadcrumbs. Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand for 5 minutes before slicing into 6 pieces.