This is one of my favorite ways to use my home canned crushed tomatoes. You can also make it with store-bought tomatoes.
Peel eggplant and slice into ½ inch thick slices. Salt generously with kosher salt and drain for at least 1 hour.
Make the sauce while the eggplant is draining. Chop garlic. Heat pan with ¼ cup olive oil over medium high heat. Add garlic and cook until fragrant about 1 minute. Add tomatoes and season with salt and pepper to taste. Simmer for 30 minutes to reduce.
Preheat oven to 400 degrees.
Wash eggplant and dry thoroughly in a clean towel or paper towels. In three separate plates, put flour seasoned with salt and pepper, whisked eggs, and Italian breadcrumbs. Dip the slced eggplants first into the flour, then eggs, then breadcrumbs. Fry eggplant in smoking peanut oil until golden brown on both sides. Drain on a paper towel.
In a 9 x 13 baking dish, spread a thin layer of sauce. Layer eggplant, sauce, chopped fresh basil and mozzarella until all the ingredients have been used.
Bake in a 400 degree oven for 20 minutes.
Serves 6.
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Lori on 10.26.2010
I made this tonight. Oh my goodness I could have eaten the whole pan. As it is I am rolling around so full right now. This is very yummy dish.
julip1882 on 4.22.2010
just saw this in my recipe box and was a friendly reminder to plant some eggplant in my garden this year!
YUM, one of my favorite dishes from the garden!
callimakesdo on 10.20.2009
I love eggplant parm served with a simple Caesar’s salad and garlic bread. I hate making Caesar’s dressing, so I buy Cardini’s. I chop romaine lettuce, croutons (preferably homemade,) Parmesan grated with a potato peeler, the dressing, and salt and pepper.
Gratsiella on 10.19.2009
i got the ingredients making it for dinner tonight
Gratsiella on 10.16.2009
this looks sooooooooooooooo good im actually going to get the ingredients to make it this weekend seriously yuuuuumy. what do you suggest I serve with it (salad or meat or?)