Eggplant Parmesan

Photo by www.recipetips.com

Ingredients

salt and pepper to taste
1 pound(s) tomatoes, fresh or canned, chopped with their juice
a few leaves of fresh basil or parsley
2 pound(s) eggplant (2 medium sized)
1 cup(s) flour for coating
2 tablespoon(s) oil for frying (canola or olive oil)
½ cup(s) parmesan cheese
+ 6 more ingredients
- 2 cup(s) mozzarella cheese, sliced thin
- salt and pepper to taste
- TOMATO SAUCE
- 4 tablespoon(s) olive oil
- 1 medium onion, finely chopped
- 1 clove(s) garlic, finely chopped

Cut eggplants into rounds, approximately 1/2 inch wide, peeled or unpeeled. Sprinkle with salt and leave to drain in colander for at least 1 hour. In a medium saucepan, heat oil and add onion. Cook over medium heat until translucent, 5-8 minutes. Stir in garlic and tomatoes (add 3 tablespoons...

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Variations on Eggplant Parmesan

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