Recipe

Eggplant Parmesan Recipe

	Ltws / All my dishes 1 year, 12 months ago Hopefully, you get the same Italian experience to the 3rd degree that I got when I made this zesty, yet with a mild spicy Italiano flavor for your family main course! Delicioso! Prep:45m Cook:90m Servings:45	Ltws
	eggplant parmesan eggplant parmesan bakes eggplant italian sauce vegetable bake

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Ingredients

Lasagna noodles (optional)

Eggplant (amount depends on size of family)

Fresh Parmesan cheese (you determine amount)

Italian seasoning (your amount preference)

3-4 Plum tomatoes (diced)

1 Bay leafs

2 cans of Stewed whole tomatoes

1 can of Tomato paste

Breadcrumbs

3-4 eggs

2 tbsp of honey

Directions

Add Italian seasoning and eggs into a bowl and beat thoroughly.

Add canned stewed tomatoes, tomato paste, bay leaf and honey into saucepan and boil for 25 minutes (You can add additional spices/vegetables like cayenne pepper, garlic, onion, celery, etc. for a more enhanced flavor- if so, just add them to the boil)

Slice eggplant into 1/4 inch slices. Thoroughly dredge each slice through the egg wash, then completely cover with breadcrumbs and fry under medium-low heat until golden brown on each side. Place them on a plate with paper towel to drain oils. Allow to cool for 20-30 minutes.

(If noodles are preferred) Boil lasagna noodles i a little EVOO.

Add layers into an 8 x 12 inch or larger bake dish. Layers: sauce, noodles, eggplant and cheese. You can alternate or add according to your preference, but make sure all ingredients are on each layer for full flavor.

Bake for 45 minutes to one hour at 325 degrees. Allow to cool and set for at least 45 minutes before serving.

TIDBIT: You can pour remainder of sauce over entire dish after baking and bake for an additional 30 minutes or pour sauce on top of each serving. (For juicier results)

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