Baked Eggplant Parmesan

    • 1/4 cup olive oil, divided
    • 3 cloves garlic, crushed
    • 28 oz can crushed tomatoes
    • 28 oz can tomato puree
    • large pinch red pepper flakes
    • teaspoon salt
    • 1/2 cup chopped fresh basil, plus more for garnish
    • 1/2 cup flour
    • 3 eggs, lightly beaten
    • 1 cup Italian-seasoned bread crumbs
    • 1 lb fresh mozzarella, sliced
    • 1/4 cup grated parmesan cheese
    • 1 large (globe) eggplant (or 2-3 small {italian} eggplants)

-Prepare the sauce (may also be done ahead of time): Drizzle 2 tablespoons of olive oil

into a medium (4 to 6 quart) sauce pot over medium heat.

-Add the crushed garlic and sauté until fragrant and sizzling (do not let it brown),

about 1 minute.

-Add the crushed tomatoes, tomato puree, pepper flakes and salt. Bring to a boil,

then reduce to a simmer. Stir occasionally until thickened, about 10 to 15 minutes.

-When sauce is thickened, turn off the heat and stir in the basil.

As the sauce thickens, prepare your eggplant:

-Preheat your oven to 425 degrees. Place a large sheet pan (18" x 13") into the oven

while it preheats--you need a hot pan to bake the eggplant!

-Slice the eggplant into rounds, about 1/2-inch thick.

-Arrange 3 shallow dishes for dredging the eggplant: one with flour, one with the eggs

and one with breadcrumbs.

-Dredge the eggplant slices, first in the flour (tap off the excess), then in the eggs,

then the breadcrumbs. Place breaded slices onto a plate until all slices are dredged.

-Remove the hot sheet pan from the oven and brush it with the remaining 2

tablespoons of olive oil, evenly distributed. Place the breaded eggplant slices onto

the pan in a single layer. Bake for 7 to 8 minutes, until the undersides are browned

and crisp. Flip the eggplant and bake for an additional 7 to 8 minutes to crisp the

other side.

-When the second side is crisp, top the eggplant sliced with a generous (about 1/4

cup) large spoonful of sauce, a slice of mozzarella and a sprinkling of parmesan. Bake

for 18 to 20 minutes, until the cheese is melted and bubbly and starting to brown.

sprinkle with additional chopped basil and serve.