Eggplant Parmesan

Ingredients

• 2 pounds Eggplant
• Kosher Salt
• 4 cloves Garlic
• ¼ cups Olive Oil
• 1 quart Homemade Canned Tomatoes (or 16 Oz. Crushed And 16 Oz. Chopped Tomatoes)
• Salt And Pepper, to taste
• 1 cup Flour Flavored With Salt And Pepper
• 4 whole Eggs
• 2 cups Italian Breadcrumbs
• Peanut Oil
• 10 ounces, weight Grated Mozzarella Cheese
• 3 Tablespoons Chopped Fresh Basil

Preparation Instructions

Peel eggplant and slice into ½ inch thick slices. Salt generously with kosher salt and drain for at least 1 hour.

Make the sauce while the eggplant is draining. Chop garlic. Heat pan with ¼ cup olive oil over medium high heat. Add garlic and cook until fragrant about 1 minute. Add tomatoes and season with salt and pepper to taste. Simmer for 30 minutes to reduce.

Preheat oven to 400 degrees.

Wash eggplant and dry thoroughly in a clean towel or paper towels. In three separate plates, put flour seasoned with salt and pepper, whisked eggs, and Italian breadcrumbs. Dip the slced eggplants first into the flour, then eggs, then breadcrumbs. Fry eggplant in smoking peanut oil until golden brown on both sides. Drain on a paper towel.

In a 9 x 13 baking dish, spread a thin layer of sauce. Layer eggplant, sauce, chopped fresh basil and mozzarella until all the ingredients have been used.

Bake in a 400 degree oven for 20 minutes.

Serves 6.