Baked Eggplant Parmesan - Layers of Tender Eggplant with a Rich Tomato Sauce and Melted Cheese

Baked Eggplant Parmesan is a classic Italian-American dish that features layers of breaded and baked eggplant slices, rich tomato sauce, and gooey melted cheese. This hearty, comforting dish can serve as a main course and pairs perfectly with a side of pasta or a simple green salad.

### Ingredients

**Eggplant:**- 2 large eggplants, sliced into 1/2-inch thick rounds- Salt, for sweating

**Breading:**- 1 cup all-purpose flour- 4 large eggs, beaten- 2 cups breadcrumbs (preferably Italian-style)

**Tomato Sauce:**- 2 tablespoons olive oil- 1 small onion, finely chopped- 2 cloves garlic, minced- 1 teaspoon dried oregano- 1 teaspoon dried basil- 1/2 teaspoon red pepper flakes (optional)- 28 oz can of crushed tomatoes- Salt and pepper, to taste

**Assembly:**- 2 cups shredded mozzarella cheese- 1 cup grated Parmesan cheese- 1/4 cup chopped fresh basil (optional)- Olive oil for drizzling

### Instructions

1. **Prepare the Eggplant:** - Sprinkle salt generously on both sides of the eggplant slices and place them on a baking sheet lined with paper towels. Let the eggplant sweat for about 30 minutes to remove excess moisture and bitterness. - After 30 minutes, rinse off the salt and pat the eggplant slices dry with paper towels.

2. **Bread the Eggplant:** - Preheat your oven to 400°F (200°C). - Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. - Dredge each eggplant slice in flour, dip it in the beaten eggs, and coat it in breadcrumbs. Place the breaded slices on a baking sheet lined with parchment paper. - Bake the eggplant slices for about 20 minutes, flipping them halfway through, until they are golden brown. Remove from the oven and set aside. Reduce oven temperature to 375°F (190°C).

3. **Prepare the Tomato Sauce:** - In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it's soft and translucent, about 5-7 minutes. - Add the minced garlic, oregano, basil, and red pepper flakes (if using), and cook for another 1-2 minutes until fragrant. - Stir in the crushed tomatoes and season with salt and pepper. Let the sauce simmer for about 10-15 minutes until it thickens slightly.

4. **Assemble the Dish:** - In a large baking dish, spread a thin layer of tomato sauce. - Arrange a layer of baked eggplant slices over the sauce. - Sprinkle a layer of mozzarella and Parmesan cheese over the eggplant. - Repeat the layers, finishing with a layer of cheese on top.

5. **Bake and Serve:** - Drizzle the top layer with a bit of olive oil and cover the dish with aluminum foil. - Bake in the preheated oven for about 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown. - Allow the dish to cool for a few minutes before serving. Garnish with fresh basil if desired. - Serve warm and enjoy your delicious Baked Eggplant Parmesan!