Eggplant Parmesan
- Eggplant (peeled & sliced into quarters) 4 ea
- Roma tomatoes - 8-10 ea (Tomatoes blanched, shocked in ice, then peeled, then quartered)
- Garlic (roasted) - 2 bulbs
- Mozzarella (fresh balls, sliced) - 2-4 ea
- Basil - handful
- Eggs (beaten) - 4-5 ea
- Flour - 2 cups
- Salt & pepper - 2 tsp
- Italian seasoning - 2 tsp
- Onion salt - 1 tsp
- Olive oil - 1 cup
- Vegetable stock - 1 can
Mix flour, salt & pepper, Italian seasoning, onion salt into bowl. Dust eggplant with flour mixture, then submerge into egg mixture, then back in flour. Heat pan to medium-high, add oil. Cook eggplant until golden brown on each side and put aside. In a blender add tomatoes, garlic, vegetable stock, and basil. Blend well, in 8X12 baking pan pour a little tomato mixture into pan then layer eggplant, add tomato sauce, then sliced cheese. Repeat, cover with foil and bake @ 350 for 40 minutes, uncover foil at 30 minutes to let top layer of cheese melt. Let rest for ten minutes. Serve.
Hint: This dish always tastes better the next day.