Preheat oven to 350°F.
Wash and dry all produce, discarding wilted portions.
Remove stem, and thinly slice eggplant.
Half, core, and small dice tomatoes.
Peel, core, and small dice onion.
Peel and mince garlic.
Finely chop basil.
In a medium sized pot, bring a drizzle of olive oil to
medium high heat. Add onions and garlic, and sauté for
4-5 minutes or until onions are soft and translucent.
Add tomatoes, and cook for about 30 minutes or until
most liquid has been reduced. Stir occasionally, and
reduce heat if needed to avoid boiling over.
Add sugar, basil, and salt to taste. Remove from heat.
While sauce cooks, beat egg in medium sized bowl. Pour
bread crumbs in separate bowl.
Coat each eggplant slice in egg, and then coat in bread
crumbs. Press eggplant in crumbs for more breading.
Arrange breaded eggplant evenly on a baking sheet.
Bake in oven for 10 minutes, flip eggplant, and bake for
another 10 minutes.
Layer bottom of baking pan with half the tomato sauce.
Add layer of eggplant, and top with mozzarella and
parmesan cheese. Repeat process with remaining
Cover and bake for 25 minutes. Uncover and bake for 5
more minutes. Allow to cool before serving.
Cook Tomato Sauce:
Bread & Bake Eggplant:
Layer & Bake Eggplant Parmesan: