Eggplant Parmesan Bake

1Preheating the Oven Preheat the oven to 375°F (190°C).

2Preparing the Eggplant Slice the eggplants (2 large) into 1/4-inch thick rounds. Mix breadcrumbs (1 cup), grated parmesan (1 cup), garlic powder (1 teaspoon), dried basil (1 teaspoon), salt (1 teaspoon), and pepper in a bowl. Beat the eggs (2) in a separate bowl.

3Baking the Eggplant Slices Dip each eggplant slice in the beaten egg, then coat with the breadcrumb mixture. Place on a baking sheet lined with parchment paper and bake for 20 minutes until golden brown and crispy.

4Preparing the Tomato Sauce In a skillet, heat olive oil (1 tablespoon) and sauté onions until translucent. Add garlic (3 cloves), oregano, thyme, and sugar (1 teaspoon). Cook for 2 minutes, then add the sliced tomatoes (4 large). Season with salt (1 teaspoon) and pepper. Simmer for 10-15 minutes until the tomatoes (4 large) break down and sauce thickens.

5Assembling the Bake In a baking dish, layer half of the baked eggplant slices. Cover with half of the tomato sauce, a sprinkle of mozzarella, and grated parmesan (1 cup). Repeat the layers, ending with a cheese layer on top.

6Baking the Eggplant Parmesan Bake Bake in the preheated oven for 30 minutes until the cheese is bubbly and golden brown. Let it rest for 10 minutes before serving. Garnish with fresh basil leaves and optional red pepper flakes for extra flavor.