3 or 4 eggplant (medium size) (I used Japanese eggplant)
1 cup olive oil
3 cups tomato sauce ( I add some sugar.....and spices)
1 can tomatoes
3 or 4 cloves fresh garlic (chopped)
chopped basil and oregano
1/2 cup grated Parmesan cheese
1/2 cup shaved Asiago cheese
8oz. shredded Mozzarella cheese
Italian bread crumbs/egg
Peel eggplant and cut into slices. Dip eggplant in egg and Italian bread crumbs (both sides).
Fry on both sides in skillet in hot oil until nice and brown. Drain well on paper towels. Place a layer of eggplant slices in a baking dish ; cover with tomato sauce and tomatoes, a sprinkling of basil, oregano, and garlic,sprinkling of the cheeses. Repeat layers until all ingredients are used, ending with mozzarella cheese. Bake uncovered at 400 degrees for about 20 minutes (depending on your oven). Serves 4-6
I serve this with a fresh tomato, onion, and basil salad......
Tomato, Onion, and Basil Salad
Cut some tomatoes from your garden.....slice very thin some red onion....add to tomatoes....add some chopped fresh basil.
Mix some olive oil and balsamic vinegar with a little pepper and salt... some fresh herbs if you like, mix well. Pour over the tomatoes, onions and herbs..chill in the fridge...serve with the eggplant parmesan and good french bread......SO YUM!!!!!!