Eggplant Parmesan

By dhoffmanlatter

Ingredients

• when onions are clear and soft add:
• sauce: *** 1 eggplants,1 lb moz cheese
• 3 T olive oil
• 1 cup chopped onion
• 1 T minced garlic
• 1 cup chopped green pepper
• 2 t basil
• 1 t oregano
• 2 bay leaves
• 2 t salt
• 1 16 oz can tomato pureee
• 1 6 oz can tomato paste
• 2 T red wine
• 1 cup chopped tomatoes
• 1/4 t black pepper
• cover and simmer 45 minutes, stir occasionally then add:
• 1/2 cup fresh chopped parsley, salt and pepper
• sauteed chopped mushrooms (1/2 lb)
• 1/2 cup grated parmesan cheese

Preparation

Step 1

1. make sauce ahead of time

2. prepare eggplant: slice 1/2 inch thick and dip in flour and egg then top with bread crumbs.

3. bake on lightly oiled tray in 350 degree oven for 20-25 minutes.

4. grate 1 lb mozzarella cheese (or slice it thinly) to make a cup of it. in oiled pans layer eggplant with sauce and cheeses.

5. bake for 30-40 minutes- covered until last 15 minutes at 375 degrees. Let it sit for 10 minutes before serving.