Eggplant Parmesean

Bake casserole @ 350 for 20 minutes


1 large eggplant peeled and sliced into 1/4" rounds

6 mediums tomatoes

1 red onion small - chopped

1/2 cup basil fresh & chopped

2 tablespoons extra-virgin olive oil

1 cup Italian bread crumbs

1 - 2 eggs whipped gently with a fork

4 tablespoons parmesan cheese


Dip eggplant slices in egg and then in flour.  Bake @ 350 for 20 minutes.  While eggplant is baking, saute the onion in the olive oil until onions are transparent.  Puree 4 of the tomatoes and add to the onions along with the chopped basil.  Continue cooking sauce to simmer on low heat.  When eggplant is done, layer a small casserole dish or large pie plate as follows:



*Thinly sliced tomatoes

Top all with grated parmesean cheese.  Bake @ 350 for another 20 minutes.