Easy Eggplant Parmigiana Recipe

Preheat oven to 350 degrees F or 180 degrees C. Place the rack near the top. 

In a frying pan over medium heat, add about 1/4 cup oil and heat. Fry eggplants, in batches, until browned on both sides. Set aside. 

Meanwhile, make the marinara sauce: In a saucepan over medium heat, heat olive oil. Cook onion and then garlic until just softened. 

Add diced tomatoes and rinse the can using the water. Add the tomato water and the basil stem into the saucepan. Season with salt and ground black pepper to taste. Simmer for about 5 minutes or until slightly reduced. Remove the basil stem and discard.

To assemble, add a thin layer of marinara sauce onto the bottom of a 9-inch by 6-inch glass baking dish. Place a layer of eggplants topped with Parmesan cheese and a little mozzarella. Repeat layers until the baking dish is full using only 3/4 of the mozzarella. Top with the remaining mozzarella.   

Bake in the preheated oven for 20 minutes or until the mozzarella is melted and becomes golden brown. Let cool slightly before slicing.