Eggplant Parmesan With Easy Homemade Sauce

Eggplant Parmesan With Easy Homemade Sauce

I wasn't an eggplant lover until a friend gave me this eggplant Parmesan with homemade tomato sauce recipe which I have tweaked and updated. The sauce is made with just a few ingredients and is far tastier than canned sauce. All you need is a side salad and crusty bread to make a meal!

Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
389 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
Step 2
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 onto 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).
Step 3
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, salt, and black pepper.
Step 4
Place eggplant slices into the prepared baking dish, overlapping the slices. Spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
Step 5
Bake in the preheated oven until cheese is melted, about 15 minutes. If desired, broil for 1 to 2 more minutes to give cheese topping a golden color. Let stand for 5 minutes before serving.
Eggplant Parmesan With Easy Homemade Sauce
Eggplant Parmesan With Easy Homemade Sauce
Eggplant Parmesan With Easy Homemade Sauce
Eggplant Parmesan With Easy Homemade Sauce

Ingredients

  • ½ cup olive oil
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon dried basil
  • 1 (6 ounce) can tomato paste
  • ¼ teaspoon dried oregano
  • ¾ cup grated Parmesan cheese
  • ¼ teaspoon dried parsley
  • 1 clove garlic, crushed
  • 1 teaspoon brown sugar
  • sea salt and ground black pepper to taste
  • ½ cup Italian-seasoned bread crumbs
  • 1 pinch red pepper flakes, or to taste
  • 1 (8 ounce) package fresh mozzarella cheese, sliced
  • 1 eggplant - trimmed, peeled, and sliced 1/2-inch thick
  • 1 ½ (6 ounce) cans water

Categories

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