Eggplant Parmesan

Choose an eggplant that isn’t too big in diameter. Slice eggplant into 1/4″-1/2″ slices, salt and let sit for 15-30 minutes; pat dry. Mix the egg and milk, dip eggplant in egg mixture and then in Italian bread crumbs. Fry in oil until golden brown on each side. Drain on paper towels.

To make this gluten-free, use 4 cups of crushed Corn Chex with 2 teaspoons Italian seasoning instead of bread crumbs to coat the eggplant. The Chex does soak up the oil while frying, so more oil may need to be added

Saute onion and garlic in 2-3 tablespoons olive oil until tender. Add tomatoes, oregano, bay leaf, basil and salt. Bring to a boil then simmer 30 minutes. Remove bay leaf and put sauce in a blender, blend until large chunks are gone.

In a 9×12 casserole dish, layer sauce, grated mozarella cheese and eggplant. Repeat, ending with cheese. Bake at 350 degrees for 20 minutes or until cheese is melted and sauce bubbles.