eggplant parmesan with easy homemade sauce

Ingredients

• Servings: 6


• 1/2 cup italian-seasoned bread crumbs


• 1/4 cup grated parmesan cheese


• 1 pinch red pepper flakes, or to taste


• 1 eggplant - trimmed, peeled, and sliced 1/2-inch thick eggplant - trimmed, peeled, and sliced 1/2-inch thick


• 1/2 cup olive oil


• 1 (6 ounce) can tomato paste


• 1 1/2 (6 ounce) cans water


• 1/4 teaspoon dried basil


• 1/4 teaspoon dried oregano


• 1/4 teaspoon dried parsley


• 1 clove garlic, crushed


• 1 teaspoon brown sugar


• sea salt and ground black pepper to taste


• 1 (8 ounce) package fresh mozzarella cheese, sliced


• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr



• preheat oven to 425 degrees f (220 degrees c). grease an 8x14-inch baking dish.


• mix seasoned bread crumbs, 1/4 cup parmesan cheese, and red pepper flakes in a shallow bowl. brush eggplant slices with olive oil and press into bread crumb mixture to coat. lay slices a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. remove eggplant and reduce oven temperature to 375 degrees f (190 degrees c).


• whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.


• place eggplant slices into prepared baking dish, overlapping the slices. spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup parmesan cheese.


• bake in the preheated oven until cheese is melted, about 15 minutes. if desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. let stand for 5 minutes before serving.