Eggplant Parmigiana

This past week end I had some friends over for dinner. When I asked them what would you like for dinner? It was clearly stated that my famous Eggplant Parmigiana was a must. I love this so much I felt I needed to share it with every one.

Red Sauce (Prep time 2 hours)

3 Tbsp. extra virgin olive oil
1 Tbsp butter
2 medium onions, finely chopped
1 large green pepper, finely chopped
1 pack sun dried tomatoes
2 cloves fresh garlic, minced
2 tsp. oregano
2 (28 oz.) cans tomato sauce
1-2 large tomatoes finely chopped
2 (12oz.) cans of tomato paste
2 tsp. basil
2 bay leafs
1 tsp. salt
1 tsp. black pepper
½ cup red wine or sherry or red wine vinegar

When I make this I make sure I have lots of time to spare. Sauté the onions, green pepper, and garlic in olive oil and butter. Add sun dried tomatoes after pepper and oions and garlic have cooked a little, they can burn if not carful.

Add oregano, tomato sauce, tomato paste and chopped tomatoes. then mix in basil, bay leaf, salt, pepper, and wine (alcohol cooks out and brings more favor). Simmer for 2 hours.

Preparing the eggplant:

1 large eggplant
3-4 eggs beaten
1-2 cups wheat flour or bread crumbs
4 Tbsp oil
Grated Parmesan cheese
My Red Sauce
2 pcks sliced mozzarella cheese
Salt

Wash and peel eggplant; cut into ½ inch-thick slices. Lightly sprinkle salt on egg plant and put in bowl and cover.

The salt will pull out moisture from eggplant, so that it will be firmer. Let sit for 15-20 minutes. Pat dry eggplant with a dry clean towel, this should remove salt from it. Dip into egg, then into flour and cracker mix, coating both sides. In a large skillet cook eggplant in hot oil for 4-6 minutes or until golden brown. Place eggplant slices in a single layer in a baking dish (9x90. Sprinkle with Parmesan cheese, top with pasta sauce, then mozzarella. Then add final layer of eggplant over top and repeat Parmesan, sauce, and mozzarella. Bake at 400 in the oven for 10-12 minutes. Serves 6 to 8.