Eggplant Parmesan
Ingredients
- 2 28 oz. Cans Tomato Puree or Crushed Tomatoes with Puree
- 1 6 oz. Can Tomato Paste
- 1 Onion Chopped
- 1 Clove Garlic
- 1 Tbsp Parsley Chopped
- 1 tsp Basil Leaves
- 1 tsp Oregano Leaves
- 1 Bay Leaf
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 Medium Eggplant unpeeled
- Olive Oil
- Flour + Salt & Pepper for breading
Instructions
- Sautee: onions, garlic and parsley until translucent.
- Add: tomato paste and puree and cook until gummy on the bottom of the pan or for at least 30 minutes on simmer.
- Add: basil, oregano, bay leaf, salt and pepper.
- Simmer 2-3 hours.
- Slice eggplant 1/8-1/4” thick, dip in flour – salt – pepper mixture.
- Fry in Olive Oil until brown on both sides.
Layers: 1) sauce, 2) eggplant, 3) Mozzarella Cheese, Shredded or Sliced, 5) Parmesan Cheese, 6) eggplant, Ect.
- End with sauce and parmesan cheese.
- Freeze now or bake 350° F. for 45-60 minutes.
