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.