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Eggplant Parmesan
1 clove garlic
1/2 medium sized onion, chopped
Olive oil
1 large can tomato paste
3 cans water
1 Tbsp sugar
salt, pepper, onion powder, garlic powder and red pepper (optional) to taste
Pinch oregano, parsley
1 bay leaf
1 large eggplant
1 cup flour
3 eggs beaten with a tsp. of olive oil
2 cups shredded Mozzarella cheese (divided into two 1 cup portions)
1 cup Parmesan cheese (divided into two 1/2 cup portions)
Prepare sauce: Saute garlic and onion in olive oil. Add tomato
paste, plus three cans of water, mix together and add sugar,
seasonings to taste, oregano, parsley and bay leaf. Allow to cook
2 hours. over low heat. Set aside.
While sauce is simmering, prepare eggplant: Cut into finely sliced
sections, dip in flour, then egg mixture. Fry in olive oil until
golden brown and tender. Drain. Layer in medium size baking dish
the eggplant, sauce, and cheeses. Repeat in layers. Bake at 350F
for 30-40 minutes. Reserve some of the sauce to pour over individual
servings.
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Eggplant Parmesan 15