Home made Eggplant Parmesean

This delicious recipe is bound to be one of your families favorites.

Ingredients:
2 Eggplants               Mozzarella Cheese
Breadcrumbs          Parmesan Cheese
3 Eggs                      Salad
12 tomatoes             Fresh Basil
Garlic                      Olive Oil
Tomatoe paste        Salt and Sugar

For your sauces: Quarter all of the tomatoes and cut the tops off. Heat olive oil in a deep skillet. Add the tomatoes and cook at high heat squashing with a potato masher. When the sauce looks rich and thick taste. If

the tomatoes are too tart add sugar 1 tbsp at a time until it taste perfect. If the tomatoes are too watery add tomato paste to thicken. Then season with salt probably about 2 tsp. Add fresh basil and about 1 tbsp of crushed garlic cloves. Simmer. It should look like this.

Get out 3 paper plates.

Slice your egg plant.  In a med size bowl whisk 3 eggs till well mixed and one consistency.  On one paper plate coat it with breadcrumbs.  Put the 2 empty plates to the right of the breadcrumbs and put the bowl of whisked eggs to the left of the breadcrumbs.  Dip each eggplant in the egg, then the bread crumbs, and then rest it on a paper plate. You can see I needed two plates here.


Heat  the olive oil in a large skillet and place your coated eggplant in the hot oil and brown on each side. Replenish the oil as needed.

After the eggplant is brown and the sauce is ready, you are ready to put your casserol together. Oil an adequate sized casserol dish. Put your eggplant on the bottom and the sauce on top. Sprinkle the top generously with grated mozzarella cheese and grated Parmesan cheese. Bake at 325 for 25 minutes.
Serve with a tossed salad.