Cheesy Eggplant Parmesan

By fsilver4

Ingredients

• Eggplant:
• Sauce
• 1/2 large yellow onion chopped
• 2 clove garlic, minced
• 2 cans plum whole tomatoes
• 3 cups basil leaves chopped
• 1/4 cup fresh oregano chopped
• 3 medium eggplants peeled, thinly sliced
• 3 beaten eggs in a bowl
• flour in a bowl
• 1 1/2 cups herb bread crumbs
• olive oil and veg oil
• Cheeses:
• 1 lb Fontina cheese, shredded
• 1 lb whole milk softened mozzorella cheese shredded
• 3/4 lb Pecorino/Romano cheese shredded
• 1/2 lb Parmesean cheese, shredded
• 2 cups whole milk Ricotta cheese and 1 egg and salt and pepper
• 1 lb thinly sliced Mozzorella

Preparation

Step 1

Sauce:

Puree 2 cans of tomato in food processor
set aside

Put olive oil in 4 quart pot and add chopped onions and saute 10 minutes or until transparent. Add garlic, saute 2 minutes. Add pureed tomatoes saute 12 minutes. Add herbs and cook at a slow bubble 15 minutes. Cook on low heat 15 minutes remove from heat.

Eggplant:

Dip eggplant slices into flour, then egg, then bread crumbs.

In a 12" skillet on med high with oils, fry the eggplant until golden.

Casserole:

Preheat oven 375*

Spray lasagna pan with Pam. Ladle sauce evenly on bottom of casserole dish
Sprinkle with all the different cheeses. Layer eggplant slices. Spread Ricotta cheese lightly on top of the eggplant. Ladle sauce over Ricotta spread evenly. Sprinkle with cheese again and continue until all the ingredients are all gone and you end up with the sauce on top.

Bake 375* one hour and let rest at least 15 minutes.