Eggplant Parmesan Bake

Sliced eggplant breaded and baked then layered in a tomato sauce, topped with fresh mozzarella and baked again.

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16 people Yepped this recipe

servings: 4

total time: 55 minutes

added on 01/08/2019

recipe by: Rae

INGREDIENTS

EGGPLANT:
1 large eggplant, peeled and sliced into 1/3-inch thick slices (about 15 slices)
1/2 cup all-purpose flour
salt & freshly ground black pepper
2 large eggs
2 TBSP water
2 cups dried breadcrumbs
1 tsp olive oil
1 tsp garlic powder
3 TBSP freshly grated Parmesan cheese
TOMATO SAUCE:
14-ounce can petite diced tomatoes
2 cloves garlic, chopped
1/2 cup onion, finely chopped
1/8 tsp dried oregano
1/16 tsp dried thyme
1 tsp tomato paste
TOPPING:
16 ounces fresh mozzarella, thinly sliced (about 15 slices)
1/4 cup fresh basil leaves

CONVERSION CALCULATOR

Preheat the oven to 400°F.
Mix the flour, 1/2 tsp salt, and 1/4 tsp black pepper together in a shallow dish then set aside.
In a second separate shallow dish beat the eggs with the water then set aside.
In a third separate shallow dish mix together the breadcrumbs, oil, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper then set aside.
Place a wire rack over a baking sheet then set aside.
Evenly coat each slice of eggplant in flour, then egg, then breadcrumbs and place on the wire rack.
Bake the eggplant in the preheated oven until tender in the center and crispy on the outside, about 20 minutes.
Take the eggplant out of the oven and set aside.
In a 9x13-inch baking dish, stir together the tomatoes, chopped garlic, onion, oregano, thyme, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
Overlap the eggplant slices on top of the sauce then add the mozzarella slices on top of the eggplant.
Bake for 15 minutes more or until the cheese is melted.
Sprinkle with fresh basil leaves and serve.