Baked Eggplant Parmesan
Baked Eggplant Parmesan
This is a wonderful dish! Step by step photos taken that show my now cluttered counter. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- olive oil, as needed
- 2 cloves garlic, thinly sliced
- 1 can whole peeled tomatoes, chopped well, retain juice
- 1/4 teaspoon crushed red pepper
- salt, as needed
- 1/3 cup fresh basil leaves, chopped plus for garnish
- 1 large purple eggplant, slice into 1/2 slices
- 1/3 cup all purpose flour
- 2 eggs, beaten
- 3/4 cup Italian bread crumbs, OR make from a shortcut
- 500 grams Mozzarella Cheese, thinly sliced
- 1/4 cup Parmesan cheese, grated
- cooked pasta, for serving
Instructions
- Preheat your oven to 220 C (425 F).
- Add a splash of olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and salt to taste. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat a large sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant. Set each slice aside on a foil sheet. This photo shows the three bowls after I coated all the slices.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with a splash of olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8-10 minutes, then flip the slices and continue baking until they are golden on the second side, 8-10 minutes more.
- Both sides baked, not very brown really but almost fork tender.
- Top the baked eggplant with the tomato sauce, Mozzarella slices, and Parmesan.
- Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
- Serve with pasta on the side.
Notes
Low cost.
Variant: Use pasta sauce or make from a shortcut using tomato paste as the base.
Shortcuts: Italian Breadcrumbs, Pasta Sauce.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
I made this on 25 Mar 2017, easy wonderfully tasty! I used one eggplant and got 8, 1/2 inch thick slices. Instead of making the sauce from crushed tomatoes I used tomato paste as the base. Overall, excellent and two thumbs up when my Thai wife took one bite, this is a keeper and on my Go-To list.