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In a small saucepan over low-medium heat, sweat the onions for about 4 minutes, add garlic, and cook until lightly golden brown, about 4 minutes. Add crushed tomatoes and simmer on low for 15-20 minutes.
Place the eggplant slices on a baking sheet lined with a clean towel, salt the eggplant generously then apply another clean paper towel on top of the eggplant; let it rest for 45 minutes. Then use the paper towels to pat dry and remove the excess salt and moisture.
Preheat oven to 400°F, lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in one bowl. Beat eggs in a separate bowl with 1 tablespoon of water. Place flour in a third bowl.
Toss the eggplant with the flour, then dip into the egg wash, and then into the breadcrumbs, making sure to press the breadcrumbs onto the eggplant firmly. Place onto the prepared baking sheet, and repeat with the remaining slices. Bake until the eggplant coating is browned, about 30-35 minutes.
Apply enough marinara to cover the bottom of a casserole dish, place half of the eggplant on top of the marinara. Spoon another layer of marinara over the top followed by ¾ cup mozzarella. Apply the remaining eggplant on top of the cheese followed by the remaining marinara and one remaining cheese.
Lower oven temperature to 375°F. Cover with aluminum foil and place in the oven for 25 minutes. Uncover and bake until the cheese has lightly browned, about 20 more minutes. Broil for 2-3 minutes if necessary.
Remove from heat and allow to rest for 5 minutes before cutting and serving. Serve with fresh herbs, if desired.