<human>:  Can you tell me an easy recipe for eggplant Parmesan?
<bot>: Preheat oven to 375°F. 2 Cut the eggplant into 1/4-inch thick slices. 3 Spread a thin layer of olive oil on a baking sheet and lay the slices on the sheet. 4 Sprinkle the slices with a pinch of salt. 5 Bake for 15-20 minutes, flipping once halfway through. 6 Heat 2 tablespoons of olive oil in a large skillet over medium heat. 7 Add 2 cloves of minced garlic and cook for about 30 seconds. 8 Add 1/4 teaspoon of red pepper flakes and stir for about 1 minute. 9 Pour in one 28-ounce can of crushed tomatoes. 10 Simmer for about 10 minutes. 11 In a shallow bowl, combine 1/2 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese and a pinch of salt and pepper. 12 Dip each slice of eggplant into the breadcrumb mixture and place into an ungreased oven safe baking dish. 13 Pour the tomato sauce over the eggplant slices. 14 Sprinkle with a tablespoon of parmesan cheese and top with a few fresh basil leaves. 15 Bake at 350°F for 15 to 20 minutes. 16 Serve with a sprinkle of fresh parsley and a dollop of ricotta cheese on top.