Farmer's Market No Fry Eggplant Parmesan Recipe

How to Make Farmer's Market No Fry Eggplant Parmesan

1. Preheat oven to 350°F (175°C).
2. Slice eggplant into 1/2-inch thick rounds.
3. Generously salt both sides of the eggplant slices and arrange them on paper towels. Let sit for 30 minutes to draw out excess moisture.
4. Blot eggplant slices dry with clean paper towels.
5. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 bell pepper (any color), chopped, 1/2 teaspoon red pepper flakes, and 2 cloves garlic, minced. Sauté until peppers are softened, about 5-7 minutes.
6. Add 1/2 cup dry red wine to the skillet and bring to a simmer. Cook until the wine has reduced by half, about 3-5 minutes.
7. Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, and 1/4 cup chopped fresh basil. Simmer for 10 minutes, stirring occasionally.
8. Season the sauce with salt and pepper to taste.
9. While the sauce simmers, prepare the eggplant: Place 1/2 cup all-purpose flour in a shallow dish. Dip each eggplant slice into the flour, shaking off any excess. Discard excess flour.
10. In a separate shallow dish, whisk 2 large eggs. In another shallow dish, combine 1 1/2 cups breadcrumbs with 1/4 cup grated Parmesan cheese.
11. Dip each floured eggplant slice into the beaten egg, then dredge in the breadcrumb mixture, ensuring it's fully coated.
12. Arrange the breaded eggplant slices in a single layer on a baking sheet lined with parchment paper or a baking rack.
13. Bake at 375°F (190°C) for 25 minutes, or until golden brown and crispy.
14. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
15. Layer a spoonful of the tomato sauce in the bottom of the prepared baking dish.
16. Top with a layer of cooked eggplant, then another layer of sauce. Repeat layering eggplant and sauce three more times, ending with a layer of sauce.
17. Top with 8 ounces fresh mozzarella cheese, sliced or shredded.
18. Bake for 20 minutes.
19. Sprinkle with 1/2 cup grated Parmesan cheese.
20. Bake for another 10 minutes, or until the cheese is melted and bubbly.
21. Remove from oven and let stand for 10 minutes before slicing and serving.