Eggplant Parmigiana

By Lorena_321

Ingredients

• 2 medium eggplant, peeled and cut into 1/2" slices
• 2 t. salt
• 2 large onions, chopped
• 2 t. dried basil
• 2 bay leaves
• 1 t. dried oregano
• 1 t. dried thyme
• 3 T. olive oil
• 1 can (14 1/2 oz.) diced tomatoes, undrained
• 1 can (12 oz.) tomato paste
• 1 T. honey
• 1 1/2 t. lemon-pepper seasoning
• 4 garlic cloves, minced
• 2 eggs, beaten
• 1/2 t. pepper
• 1 1/2 cups dry bread crumbs
• 1/4 cup butter, divided
• 2 lbs. (32 oz.) shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Preparation

Step 1

Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into egg, then coat with crumbs. Let stand for 5 minutes.
In a large skillet, cook half of the eggplant in 2 T. butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
In each of two greased 11x7x2" baking dishes, layer half of the eggplant, half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake uncovered at 375 degrees for 35 minutes or until bubbly.