No-Fry Sheet-Pan Eggplant Parmesan

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

4 tablespoons olive oil

2 large cloves garlic, thinly sliced

One 28-ounce can crushed tomatoes

¼ teaspoon crushed red pepper flakes

Kosher salt

⅓ cup fresh basil leaves, chopped, plus more torn leaves for serving

1 medium-large eggplant (about 1 ½ pounds), sliced into ½-inch-thick rounds

⅓ cup all-purpose flour

2 eggs, beaten

¾ cup Italian-style breadcrumbs

1 pound fresh mozzarella, thinly sliced

¼ cup grated Parmesan

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