Eggplant Parmesan

This casserole style Eggplant Parmesan recipe is delicious and freezes well.

Ingredients:
one 8″ long fresh purple eggplant
2 cups of Italian flavored bread crumbs (you can add a little extra parsley and dry basil if you like)
1/2 to 3/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese
3 eggs, slightly beaten
Canola oil & olive oil
2 x 28oz cans crushed tomatoes
2 cloves garlic, crushed and chopped
4 basil leaves, shredded

Directions:
In a med sauce pot saute the garlic in a TBLS of olive oil. Add the tomatoes and basil. Simmer covered for 1 hour.
Preheat oven to 400.
Peel and slice the eggplant into 1/4″ slices.

Dip them in the egg and then the bread crumbs.

Once you have coated all the eggplant pour a few TBLS of both oils into a lipped cookie sheet. Heat the pan for a few minutes in the oven and then place the eggplant slices in the hot pan. Bake for about 10 minutes turning them once until they are lightly brown. Remove from pan and place on a tray lined with paper towels to absorb the excess oil. Repeat until all the eggplant is cooked.
In a casserole pan pour a enough tomato sauce to coat the bottom. Place the eggplant in a layer and sprinkle some of both cheeses. Add more sauce to coat and repeat to make three layers ending with tomato sauce and cheese on top.
Bake at 350 for about 30-40 minutes until hot. Serve alone or with a side of pasta.