Eggplant (aubergine) Parmesana

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices
• salt, to taste
• flour, for coating the eggplant slices
• 1/4-1/2 cup olive oil
• 8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced
• 1/2 cup parmesan cheese (fresh is better)
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1 tablespoon basil, finely cut
• 1 teaspoon sugar
• 2 cups canned tomatoes, chopped and undrained
• 1/2 teaspoon salt
• 3 tablespoons canned tomato sauce
• pepper, to taste

Recipe

• 1 make the tomato sauce by heating the 2 tbl of oil and cooking the onions in it until soft- not brown.
• 2 add the rest of the tomato sauce ingredients and simmer with the pan partially covered for about 40 minutes.
• 3 while that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
• 4 sprinkle both sides of the eggplant slices with the salt.
• 5 let the slices sit on a paper towel 20-30 minutes.
• 6 pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
• 7 pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4" deep, then layer the eggplant, jack cheese,& parmesan cheese.
• 8 cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.