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Eggplant Parmesan

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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.
Keyword Eggplant | Eggplant Parmesan | Parmesan