Eggplant Parmesan with Homemade Marinara

  • 2 large eggplant; peeled and thinly sliced
  • 6 eggs; beaten
  • 1 12oz. can breadcrumbs
  • 1 tbsp. basil
  • 1 tbsp. oregano
  • 1 tbsp. thyme
  • 1 tbsp. salt
  • 2 tbsp. freshly ground black pepper
  • 4 cups mozzarella cheese; shredded
  • 1 cup parmesan cheese; shredded
  • Marinara Sauce-
  • 1 large onion; medium dice
  • 1 tbsp. olive oil
  • 1 tsp. basil
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 1 tsp. marjoram
  • 2 cloves fresh garlic; minced
  • 1 tbsp. balsamic vinegar
  • 2 cups tomato sauce
  • 1 cup crushed tomatoes
  • ½ tsp. salt
  • ¼  tsp. freshly ground black pepper

Preheat oven to 350 degrees, and prepare a sheet pan by lightly greasing.

In a medium stock pot, sweat onions in olive oil until tender and translucent. Add garlic and cook until softened, but do not allow to brown. Add herbs and allow them to toast in the pan for a few minutes, until very aromatic. Deglaze pan with balsamic vinegar, scraping the pan until vinegar is almost completely reduced. Add tomatoes and season with salt and pepper. Allow sauce to simmer for 30 minutes, taste and adjust seasoning if needed. In a wide baking dish combine breadcrumbs with herbs, salt, and pepper. In a similar dish, pour beaten eggs. In an assembly line, dip eggplant slices first in egg and then dredge in breadcrumbs, being sure to shake off any excess. Continue with remaining pieces. Place eggplant on greased sheet pan in a single layer and bake at 350 degrees for about 10 minutes, and then flip the eggplant, allowing it to bake for an additional 10 minutes, or until golden brown and crispy. In a large baking dish, assemble by first placing a layer of crispy eggplant covering the entire bottom of the pan. Then a small layer of marinara sauce. Top with a mixture of the cheeses and repeat the process until all eggplant has been used. End with a layer of cheese, and bake at 350 degrees until golden brown and bubbly.

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