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Linda's Eggplant Parm
Ingredients
- EGGPLANT:
- 3 Eggplants
- Bread Crumbs (as needed)
- Vegetable or canola oil
- 1 1/2 Cup flour
- 3 Eggs
- Grated parmesan
- Milk (as needed
- *Completed sauce
- SAUCE:
- 3 Cans crushed tomatoes
- 1 Lg. can tomato paste
- 2 Cans tomato puree
- 3 Cloves garlic (chopped finely)
- Onions (chopped finely)
- Salt
- Pepper
- Bay leaves
- Fresh sage
- Fresh basil
- Italian Seasoning
- Oregano
- 1/4 tsp sugar
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Directions
- Sauce Prep
- In a very large sauce pot put 2 tbsp olive oil and sauté garlic and onions. Add salt and pepper. When onions are translucent, not carmelized, add paste and 1/2 (paste) can of water (get all paste out of it!) add all other cans of tomatoes at this time. Add basil, salt, pepper, sugar 3 bay leaves. Put pot on back burner on med-low (simmer) flame and "let her cook" for 4 hours or more and you will know when it's done.
Eggplant Prep:
- Cut all 3 eggplants to 1/2 inch slices. Beat eggs with milk. Salt and pepper all slices of eggplant. Dip slices in (1) flour (2) egg and (3) bread crumbs. Set aside. In a separate skillet, slowly heat 1.5 inches of vegetable or canola oil for frying eggplant. You may have to continuously add more oil as eggplant absorbs it up. Also, wipe pan out as needed DO NOT LET BURN. Set aside.
- In a large baking dish, put sauce on the bottom first with a layer of parmesan. Put first layer of eggplant and mozzarella cheese then more sauce and continue until you have several layers. Make sure top layer is mozzarella and add some parmesan.
- Bake on 350 degrees for about 45 minutes to 1 hour or until top layer of cheese is totally melted.
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