Baked Eggplant with Fresh Crushed Tomatoes


  • Italian-seasoned dry breadcrumbs
  • 2 fresh organic eggs
  • 2 large eggplants (peeled & sliced thin, salted, drained for one hour & rinsed)
  • 2 cans (28 ounces each) Jersey Fresh Crushed Tomatoes (save unused sauce to accompany meal)
  • 2 cups fresh mozzarella cut into very small squares (fresh mozzarella makes a big difference!)
  • 1/4 cup coarsely grated parmesan
  • 1 large green pepper (sliced horizontally so you end up with compete circles of pepper slices)
  • Several sprigs of fresh basil



  • Preheat oven to 400 degrees
    Brush 2 baking sheets with oil – I usually line sheets with foil first
  • Whisk eggs in small bowl
    Place breadcrumbs in another small bowl
    Dip and cover drained eggplants slices in egg mixture then cover thoroughly in bread crumbs
    Bake 20 minutes then turn over and bake another 20 minutes
  • Preheat oven to 375 degrees
  • Cover 9 x 12 bottom of baking dish with sauce combined with 2 tblspns of water
    Layer the eggplant, add layer of sauce, then another layer of eggplant/sauce until pan is filled
  • Sprinkle parmesan cheese on top
    Place mozzarella on top
    Place pepper slices on top decoratively
  • Bake 20 to 25 minutes at 375 degrees, let sit 10 minutes, add sprigs of fresh basil to top
  • Serve with fresh green salad (from local farms!), angel hair spaghetti on the side with extra sauce, & a delicious Chianti, Malbec or Cabernet Sauvignon

Buon appetito!


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