Bob Waters' Eggplant Parmesan

By cserumga

Ingredients

• For the sauce:
• 1/2 cup olive oil
• 1 medium onion, chopped
• 1 Tbsp minced garlic
• 8 oz sliced mushrooms
• 1 1/4 pounds Italian sausage
• 42 oz canned diced tomatoes
• 4 oz tomato paste
• 1/8 cup fresh basil, chopped
• 1/8 cup garlic powder
• 1/8 cup dried oregano
• 1 tsp fennel seed
• 1/2 cup dry red wine
• 2 Tbsp honey
• Kosher salt and black pepper
• For the eggplant:
• 2 cups all purpose flour
• 2 large eggs, beaten
• 1 tsp garlic powder
• 1 tsp salt
• Pepper, to taste
• 2 cups milk
• 1/2 cup water
• 1/2 cup olive oil
• Mozzarella cheese, shredded or thinly sliced

Preparation

Step 1

Step One - make the sauce
Combine olive oil, onion, garlic mushrooms, and Italian sausage in a large skillet and brown. Add the rest of the ingredients and cook on low for at least 2 hours.

Step Two - make the eggplant batter
Mix flour, eggs, seasonings, milk, and water together until smooth.

Step Three - prepare the eggplant
Slice the eggplant int0 3/8" thick slices. Add 1/2 cup oil into a frying pan over medium-high heat. Dip the eggplant in the batter and fry on both sides. Place fried eggplant pieces on a plate lined paper towels to drain.

Step Four - bake
Preheat oven to 425 degrees. Spray a 8x13 dish with cooking spray. Layer in the following order: sauce, eggplant, mozzarella cheese, eggplant, mozzarella cheese. Bake for 45 minutes and cool for 20 minutes before cutting and serving.