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.

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servings: 4

total time: 45 minutes

added on 01/08/2019

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)

CONVERSION CALCULATOR

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.