Categories: entree, vegetarian

Ingredients

• 7 large eggplants: peel, slice lengthwise, cover with salted water and
• soak for 1 hour.
• *Note eggplant should be 1/4" thickness
• Make marinara sauce:
• Start with your favorite store bought marinara sauce
• (About 2 64 oz. jars)
• Add to sauce:
• 1 1/2 cups yellow onions - diced & sautéed in olive oil
• 4 large garlic cloves - minced & sautéed with onions
• 1/4 cup olive oil
• 1/4 cup red wine
• 2 tlbs. granulated sugar
• 4 large bay leaves
• 1 tbsp. each: oregano, parsley, basil & thyme
• salt & pepper to taste
• water can be added to thin out sauce

Directions

1. Simmer 1 – 2 hours, stirring occasionally.

2. Drain eggplant

3. Dredge in egg wash (*note parmesan cheese and heavy cream may be

4. added to wash)

5. Breading – coat with Italian bread crumbs

6. Fry both sides of breaded eggplant in large skillet with olive oil and canola oil blend until golden brown

7. Drain well after fried

8. Grease large casserole pan bottom and sides thoroughly.

9. Layer as follows: bottom 1/4 marinara sauce, eggplant, parmesan cheese (grated, thin layer), mozzarella cheese (grated thin layer)

10. Repeat above step 3 times

11. . Top layer should have a complete cover of mozzarella cheese & fine chopped fresh parsley.

12. . Bake at 350 for 30 minutes, then uncover and brown top for 10 more minutes.

13. . Take out of oven and let it sit for 15 minutes before serving.

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