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9284e6f6 8fde 46d6 a5d8 df5fa027bdda  2016 11 01 02 26 15

Eggplant parmigiana...
For the sauce...sautee hit Italian sausage in a pan, then sweat onions, garlic, grated carrots, and red pepper flakes in the fat. Add can of San marzano tomatoes, chopped fresh herbs (thyme, rosemary, basil) salt and sugar to taste
For the eggplant...slice, salt and let rest on baking sheet for 30-60min. Rinse and dry, then dredge in seasoned flour, egg wash, and breadcrumb-Parmesan mixture. Fry til golden brown, 2-3minper side
In baking pan/pie plate, layer tomato sauce, followed by eggplant, sliced mozzarella, Parmesan, and whole basil leaves. Repeat for 2-3 layers. Top with mozzarella and parm.
Bake at 350 for 30-40 min. Serve with leftover sauce.