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.