Eggplant Parmigiana

Ingredients

• 2 medium eggplant, peeled and cut into 1/2 inch slices
• 2 tsp. salt
• 2 large onions, chopped
• 2 Tbsp. minced fresh basil or 2 tsp. dried basil
Advertisement


• 2 bay leaves
• 1 Tbsp. minced fresh oregano or 1 tsp. dried oregano
• 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
• 3 Tbsp. olive oil
• 1 can dived tomatoes, undrained (14oz.)
• 1 can tomato paste (12oz.)
• 1 Tbsp. honey
• 1 1/2 tsp. lemon pepper seasoning
• 4 garlic cloves, minced
• 2 eggs, beaten
• 1/2 tsp. pepper
• 1 1/2 cup dry bread crumbs
• 1/4 cup butter, divided
• 2 lb. shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Directions

Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender. Add the tomatoes, tomato paste, honey and lemon pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves

Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into egg, then coat with crumbs. Let stand for 5 minutes. In a large skillet, cook half of the eggplant in 2 tablespoons of butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.

In each of two greased 11x7 inch baking dishes, layer half of the eggplant, half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 35 minutes or until bubbly.

By Robin from Washington, IA