Eggplant Parmesan

By Cyndi645

Ingredients

• 2 lb eggplant
• flour
• olive oil
• 1/3 c grated parmesan
• 2 c shredded mozzarella
• 4 T olive oil
• small finely chopped onion
• 1 minced garlic clove
• 35 oz plum tomatoes (chopped)
• salt/pepper
• freshly chopped basil

Preparation

Step 1

Wash, peel and cut eggplant into 1/2 inch rounds. Sprinkle with salt and let drain for about an hour, this will remove the bitterness.

Meanwhile prepare sauce. Heat oil in medium saucepan. Add onion and cook until translucent, about 5-8 minutes over moderate heat. Stir in garlic and tomatoes. Season with salt/pepper/basil and simmer for 20-30 minutes.

Rinse and dry eggplant with paper towels. Coat lightly in flour. Heat oil and fry eggplant, cooking over moderate heat, covered, till tender.

Preheat oven to 350 degrees. Grease shallow baking dish. Spread tomato sauce on bottom. Layer with eggplant, parmesan, mozzarella and sauce. Repeat as many times as needed. Make final layer sauce with a sprinkling of parmesan. Drizzle lightly with olive oil. Bake at 45 minutes until bubbly.