Baked Eggplant Parmesan recipes

Name: Baked Eggplant Parmesan recipes
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided; 4 large garlic cloves, minced; 1 (28oz) can San Marzano tomato puree (you can also use whole tomatoes, pureed with juices in blender or food processor until smooth); 1 teaspoon McCormick® Italian Blend Herb Grinder, plus more to taste; 1/2 teaspoon salt, or to taste; 1 large eggplant, sliced into 3/8-inch thick slices; 12 ounces fresh mozzarella cheese, grated or sliced (3 cups grated); 1 ounce finely grated Parmesan cheese (1/2 cup grated)