Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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And heres this gem from !

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This lovely layered dish with a marvelous combination of eggplant, cheeses and sauce with a touch of basil is a delightful dish to serve either as a main course or side dish from the kitchens of teknopathetic

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Tomato sauce:

3 cloves of garlic
3 Tablespoons Extra-virgin olive oil
1 (28 oz.) can Crushed tomatoes
1 (14.5 oz.) can diced tomatoes
3 Tablespoons minced fresh Basil
1/4 Teaspoon sugar
salt to taste

1. Mince the garlic. Put oil in a pan and cook garlic over medium heat until garlic id fragrant, but not browned!

2. Add the canned tomatoes with their juices and cook, stirring frequently until thickened, about 15 to 20 minutes.

3. Add the sugar and basil, with salt according to your taste. You may leave the sauce thick and chunky, or you can use an immersion blender to make it smooth. Set aside. (this can also be used for your pasta recipes as well!)

Eggplant Parmesan:

2 eggplants (about a pound each)
3 oz. Parmesan cheese
8 slices white bread, or 8 oz. packaged breadcrumbs
4 cups Tomato sauce (homemade recipe as shown or store bought)
8 oz. Mozzarella
salt
1 cup all-purpose flour
pepper
4 eggs
6 Tablespoons vegetable oil
10 fresh basil leaves (optional)

1. Wash the eggplant. Slice into 1/4 inch slices. Sprinkle with salt and place in a colander in the sink, and leave them for 40 minutes. Meanwhile, shred the cheeses and place into separate bowls. And preheat oven to 425 F. Place two pans in the oven to warm up.

2. Make the breading, mix the flour and pepper together in a Ziploc bag. Beat the eggs into a small bowl. Mix breadcrumbs, 1/4 cup of the Parmesan cheese, 1/4 tsp salt and 1/2 tsp pepper. Pat the eggplant slices dry with paper towels, and wipe away the salt. Dredge the eggplant in the flour, dip in the egg wash and finally coat with the breading. Pour the oil on the warmed baking sheets and place the eggplant slices on, bake for about 15 minutes until browned. Flip over and cook the other side for another 10 minutes.

3. Spread 1 cup of the sauce on the bottom of a glass baking tray. Shingle 8 slices of the eggplant, pour 1 more cup of the sauce over the eggplant and sprinkle half of the mozzarella. Shingle the rest of the eggplant and speckle with the rest of tomato sauce, finally sprinkle the rest of the remaining cheese on top. Bake for an additional 15 minutes, until the cheese is bubbling and browned. Sprinkle with the basil leaves and serve immediately.

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