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Eggplant Parmesan Bake
This is an extremely easy recipe for oven baked eggplant with a homemade sauce. It has bold garlic flavor without being overly tomato-y.
servings: 4
total time: 45 minutes
recipe by: Rae
Ingredients
- Eggplant:
- 1 eggplant, peeled and sliced into 1/3 inch slices (about 15 slices)
- 1/2 cup flour, seasoned with salt & pepper
- 2 eggs, beaten with 2 TBSP water
- 2 cups breadcrumbs, seasoned with kosher salt, black pepper, and granulated garlic, and 1 tsp oil
- 3 TBSP Parmesan Cheese, grated
- Tomato Sauce:
- 2 cloves garlic, chopped
- 1/2 cup onion, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/8 tsp dried oregano
- 1/16 tsp dried thyme
- 14 oz can petite diced tomatoes
- 1 tsp tomato paste
- Topping:
- 1/4 cup fresh basil leaves
- 16 oz fresh mozzarella, sliced thinly (about 15 slices)
Directions
- Preheat the oven to 400 degrees F. Pour the seasoned flour in to a shallow dish, pour the egg into a a second shallow dish, in a third shallow dish combine the seasoned breadcrumbs and the Parmesan cheese. Set these dishes in a row on the counter. Place a wire rack over a baking sheet and set to the side of the breadcrumbs. Evenly coat each slice of eggplant in flour, then egg, then breadcrumb and place on the wire rack.
- Place the eggplant in the oven and bake until tender in the center and crispy on the outside. About 20-25 minutes.
- Stir together all the sauce ingredients (garlic, onion, salt, pepper, oregano, thyme, diced tomatoes) pour the tomato sauce into the bottom of a 9x13 casserole dish.
- Overlap the eggplant on top of the sauce then add sliced mozzarella on the eggplant.
- Bake for 15 minutes more or until the cheese is melted.
- Sprinkle with fresh basil leaves and serve.
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