Ingredients

• 0.5 cups Italian-seasoned bread crumbs
• 0.25 cups grated Parmesan cheese
• 1 pinch red pepper flakes , or to taste
• 1 eggplant - trimmed , peeled, and sliced 1/2-inch thick
• 0.5 cups olive oil
• 1 , 6 ounce
• 1 ½ , 6 ounce
• 0.25 teaspoons dried basil
• 0.25 teaspoons dried oregano
• 0.25 teaspoons dried parsley
• 1 clove garlic , crushed
• 1 teaspoon brown sugar
• sea salt and ground black pepper to taste
• 1 , 8 ounce
• 0.75 cups grated Parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
2. 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).
3. 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.
4. 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.
5. 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.

Nutrition per serving