1/2 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 pinch red pepper flakes
1 eggplant, peeled and sliced 1/2 inch thick
1/2 cup olive oil
6 ounce can tomato paste
9 ounces water
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1 clove garlic, minced
1 teaspoon brown sugar
sea salt and black pepper to taste
8 ounces fresh mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
Preheat oven to 425 degrees and grease 9-13 baking dish.
Mix bread crumbs, 1/4 cup Parmesan cheese and red pepper flakes in shallow bowl.
Brush eggplant slices with olive oil and press into bread crumb mixture to coat.
Lay slices on baking sheet and bake until browned and tender, about 15 minutes.
Remove from oven and reduce temperature to 375 degrees.
Place eggplant slices onto prepared baking dish, overlapping slices.
Cook tomato paste and water over medium heat and bring to simmer.
Add basil, oregano, parsley, garlic, brown sugar, salt and pepper.
Spoon tomato mixture over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
Bake until cheese is melted, about 15 minutes. (May broil for 1-2 minutes to desired golden color.)