Start with 3-4 large eggplant.
Wash, cut ends off and slice about 1/2 inch thick.
Drizzle with a little olive oil and pinch of salt and dip into
a bowl of seasoned bread crumbs. Place on sprayed sheet pan.
Bake at 400 for approx. 25 min. turning once at the half way point.
Remove when they are golden brown.
|Breaded and ready to bake|
Saute two diced garlic cloves with 1/4 chopped onion
in a large pan with a TBSP of olive oil. on med-low heat
When onion and garlic are tender add two large cans of whole tomatoes.
Break up tomatoes with your hands.
Add tsp of Italian seasoning, tsp oregano, 2 TBSP fresh chopped basil.
salt and pepper to taste,. Let it simmer on low until sauce reduces for about 30 minutes.
|Simmering marinara sauce|
MAKING THE CASSEROLE
Begin with spooning some sauce in the bottom of a glass casserole dish 9x13.
Layer your breaded, baked, eggplant on top the sauce.
Add a sprinkle of Parmesan cheese and a sprinkle of mozzarella cheese.
Keep layering the sauce,eggplant and cheese about 3 times. Ending with cheese on top.
Cover with foil and bake for about 30 minutes or until hot and bubbly at 350 degrees.