For a richer sauce, add a tablespoon of olive oil to the saucepan before simmering the tomato sauce. If you prefer a less crispy eggplant, skip the bread crumb coating and simply brush the eggplant slices with olive oil before baking. Fresh basil and oregano can be used instead of dried, just double the quantity.
Eggplant Parmesan With Easy Homemade Sauce
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS214
Layers of tender eggplant, a vibrant homemade tomato sauce, and a blanket of melted mozzarella and Parmesan come together in this comforting classic. This is far tastier than canned sauce. Simple yet satisfying, it's a dish that's sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol41 mg
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Fiber2 g
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Protein15 g
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Saturated Fat10 g
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Sodium681 mg
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Sugar6 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x14-inch baking dish.
02 Step
Recipe View 15 mins 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).
03 Step
Recipe View 0 mins 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.
04 Step
Recipe View 0 mins 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.
05 Step
Recipe View 15 mins 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.
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Florida Waelchi
Apr 27, 2025This sauce is a game changer! So much better than anything I've bought in a jar.
Raina Baumbach
Feb 21, 2025A great way to use up garden tomatoes. I made a double batch of the sauce and froze half.
Hortense Rutherford
Feb 15, 2025The red pepper flakes give it just the right amount of kick!
Antonia Schulist
Nov 16, 2024This recipe is a keeper!
Cristopher Konopelski
Aug 11, 2024Next time, I'm going to try grilling the eggplant instead of baking it.
Delphia Heaney
Jul 4, 2024Easy to follow recipe, and the results were delicious. My family loved it!
Braulio Ruecker
Jun 1, 2024The eggplant was perfectly cooked. Not soggy at all, which is usually my problem.
Angel Champlin
Feb 6, 2024I added a little bit of balsamic glaze at the end and it was amazing!
Lazaro Hansen
Feb 1, 2024I used whole wheat breadcrumbs and it still turned out great!
Georgette Stiedemannferry
Jan 22, 2024I've made this several times now, and it's always a hit. Thanks for sharing!