Categories: Vegetables- Eggplant

Ingredients

• 3 large eggs
• 3 Tbsp. water
• 3/4 cup Italian-seasoned breadcrumbs
• 2 Tbsp. grated Parmesan cheese
• 1 large eggplant, peeled and cut into 1/2-inch-thick slices
• 3 Tbsp. olive oil
• 1/4 cup grated parmesan cheese, divided
• 1 (8oz.) pkg. shredded mozzarella cheese, divided
• 3 cups Pasta Sauce:
• 2 small onions, chopped
• 4 garlic cloves, chopped
• 1/4 cup vegetable oil
• 2 (28oz.) cans diced tomatoes, undrained
• 2 (12 oz.) cans tomato paste
• 8 cups water
• 1/4 cup sugar
• 2 Tbsp. dried Italian seasoning
• 1 Tbsp. salt
• 1 Tbsp. dried basil
• 2 tsp. black pepper
• 1 tsp. dried crushed red pepper

Directions

1. Whisk together eggs and 3 Tbsp. water until blended.
2. Combine breadcrumbs and 2 Tbsp. Parmesan cheese.
3. Dip eggplant slices into egg mixture, dredge in breadcrumb mixture.
4. Cook eggplant , in 3 batches, in 1 Tbsp. hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.
5. Arrange one-third of eggplant in a single layer in a lightly greased 11 × 7-inch baking dish. Sprinkle with 1 Tbsp. parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.
6. Bake covered, at 375 degrees for 35 minutes. Uncover and sprinkle with remaining 1 Tbsp. Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.

7. For Pasta Sauce:

8. Saute onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. divide into recipe portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions.

9. makes 12 cups

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