EGGPLANT PARMESAN

EGGPLANT

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

SAUCE

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.