Baked Eggplant Parmesan

Name: Baked Eggplant Parmesan
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Ingredients: 2 medium eggplants; kosher salt; 2 (28 ounce) cans Crushed Tomatoes with basil; 3 tablespoons olive oil; 1/2 yellow onion; 5 garlic cloves; 1 pinch dried oregano; 1 sprig basil; 1/2 cup all-purpose flour; 2 cups Italian bread crumbs; 1/4 cup grated Parmesan cheese; 3-4 large eggs; 16 ounces fresh mozzarella cheese; bread

Would You Cook This Again?

Serves:

4 people

Prep Time:

30 minutes

Cook Time:

120 minutes

Eggplant Parm and I go way back. This is the meal that my mom makes every time my family gets together, and it is a true labor of love. It is my absolute favorite food, and would be my last meal if I could choose. Eggplant Parmesan is usually a junction where both eggplant lovers and eggplant haters can meet each other halfway. What’s not to love?
@lisathompson @thefeedfeed

Ingredients

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2 medium eggplants, ends trimmed, sliced into 1/2" rounds
kosher salt
2 (28 ounce) cans Tuttorosso® Crushed Tomatoes with basil
3 tablespoons olive oil
1/2 yellow onion, peeled & halved
5 garlic cloves, peeled and roughly chopped
1 pinch dried oregano, chili flakes, or Italian seasoning
1 sprig basil, optional
1/2 cup all-purpose flour, gluten-free if necessary
2 cups Italian bread crumbs, gluten-free if necessary
1/4 cup grated Parmesan cheese, plus more for assembling
3-4 large eggs
16 ounces fresh mozzarella cheese, torn or thinly sliced
bread, or cooked pasta, for serving (optional)

Instructions

Line two baking sheets with paper towels. Arrange eggplant slices overtop, then season both sides with kosher salt. Lay more paper towels over slices, then stack the two baking sheets and add a third baking sheet on top. Weigh baking sheets down with heavy mixing bowls (or a few extra cans of Tuttorosso tomatoes) for 15 minutes.
Meanwhile, add Tuttorosso Crushed Tomatoes with Basil, olive oil, halved onion, chopped garlic, and your choice of seasoning (fresh basil, dried oregano, chili flakes, or Italian seasoning), to a heavy-bottom medium pot. Bring sauce to a rapid simmer over medium-high heat, then cover slightly to reduce splattering. Reduce heat to low and let simmer while eggplant cooks, about 45 minutes. Sauce should be thickened and silky when done. Remove and discard onion and basil sprig, if applicable.
Add all-purpose flour, breadcrumbs and grated parmesan cheese, and eggs to three separate shallow bowls. Stir the breadcrumb and cheese mixture thoroughly and beat the eggs.
Arrange oven racks to the top third and bottom third of the oven. Preheat oven to 375°F.
After eggplant is drained, remove and discard paper towels. Dredge each slice in all-purpose flour, tapping of the excess. Dip in beaten egg, followed by breadcrumbs.
Arrange breaded eggplant on the same baking sheets and repeat with remaining slices. Drizzle eggplant generously with olive oil (about 2 teaspoons per slice), then bake until golden brown, about 35-40 minutes.
Meanwhile, line a baking dish with foil or parchment paper. Spoon enough sauce to evenly cover the bottom of the baking dish, then lay a few slices of baked eggplant overtop, overlapping slightly. Top with more sauce, followed by mozzarella cheese and a sprinkle of parmesan cheese. Repeat until all the eggplant is used, ending with a layer of sauce and cheese. Cover with foil and bake for 30 minutes, then broil for 3-5 minutes to get the top layer golden brown and bubbly. Slice eggplant and enjoy with a side of cooked pasta or bread and some extra sauce for dipping.

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Baked Eggplant Parmesan

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