ENTREE - Eggplant Parmigiana

By RHagan

Ingredients

• olive oil
• 1 garlic clove, minced
• 1 large onion, chopped
• 2 16-ounce can tomotoes
• 2 tsp sugar
• 1/2 tsp oregano leaves
• 1/2 tsp basil
• 1/2 tsp salt
• 1 cup dried breadcrumbs
• 2 eggs
• 2 tbps water
• 1 large eggplant cut into 1/2 inch slices
• 1/2 cup grated parmasan cheese
• 1 8-ounze-package mozzarella cheese, cut into 1/4-inch slices

Details

Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

In 9" skillet over medium heat, in 2-tbsp. hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat, cook, and covered, 30 minutes.

On waxed paper place breadcrumbs, in small dish with fork, beat eggs and water. Dip eggplant slices in eggs then in breadcrumbs. Repeat to coat slices twice.

Grease 13" X 9" baking dish. In 12" skillet over medium heat, in 2 tbsp. hot oil, cook a few eggplant slices at a time till golden brown. Add more oil as needed.

Preheat oven to 350F. Arrange 1/2 eggplant slices in baking dish, cover with 1/2 tomatoes mixture, sprinkle with 1/2 parmesan, top with 1/2 mozzarella, repeat. Bake 25 minutes.