Baked Individual Eggplant Parmesan Recipe

Ingredients for Baked Individual Eggplant Parmesan

• Eggplants
• Coarse Salt
• 4 tablespoons olive oil
• Mozzarella Cheese
• Parmesan Cheese
• Italian Tomatoes
• 1 medium onion, chopped
• Garlic Cloves
• Salt & Pepper
• 1/4 teaspoon red pepper flakes
• Fresh Basil

How to Make Baked Individual Eggplant Parmesan

1. Preheat oven to 350°F (175°C).
2. Slice eggplants lengthwise into 3/4 to 1-inch thick slices.
3. Place eggplant slices in a colander, sprinkle generously with 1 tablespoon of salt, and layer with a plate and heavy object on top. Let drain in the sink for 45 minutes.
4. Pat eggplant slices dry with paper towels.
5. While eggplant drains, prepare the sauce: Heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
6. Add 2 cloves garlic, minced, and cook for 1-2 minutes more.
7. Stir in 28 ounces (794g) canned crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Simmer over low heat for 30 minutes, or until thickened.
8. Stir in 1/4 cup chopped fresh basil.
9. Lightly brush eggplant slices with olive oil and broil on both sides until lightly browned, about 2-3 minutes per side. (Tip: Work in batches to avoid overcrowding the broiler pan).
10. In a large baking pan, spread a thin layer of sauce.
11. Arrange a layer of broiled eggplant slices in the pan, slightly overlapping.
12. Top each eggplant slice with 1 tablespoon of sauce, 1 tablespoon grated Parmesan cheese, and 1 tablespoon grated mozzarella cheese.
13. Top with another eggplant slice, creating a “sandwich”.
14. Spoon remaining sauce over the top, and sprinkle with the remaining Parmesan and mozzarella cheese.
15. Bake for 35-40 minutes, or until bubbly and lightly browned.