My only problem: maybe I should have made more for leftovers.
1 Medium Eggplant, peeled and thinly sliced
2 c. bread crumbs
2 c. marinade
2 c. mozzerella/ parmesan cheeses
Preheat the oven to 350 degrees. In a small bowl, whisk together the 2 eggs. In a shallow dish, place the bread crumbs. Dip a slice of the eggplant into the egg mixture and then into the bread crumbs, covering completely. Place on baking sheet and bake for 10 min, flipping the eggplant slices after 5min.
In a greased casserole dish, layer a small amount of marinade on the bottom, followed by a layer of baked eggplant slices, then top with a small layer of the cheeses. Repeat process until you reach the top of the casserole dish. Top with a layer of cheese and a sprinkle of parsley. Bake for 40 min at 350 degrees. If top gets too brown, lightly cover with foil. Let stant at least 10 min before slicing.
2 (32 oz) cans whole tomatoes
1 Tbl. sugar
1 bay leaf
1 (4 0z) can tomato paste
1 tsp. salt/pepper
1 tsp. dried basil
3/4 c. onion, chopped
5 cloves garlic, minced
In a large saucepan, saute the onion and garlic in olive oil until translucent. Add tomatoes, sugar, bay leaf, salt/pepper, tomato paste, and basil. Cover and let simmer for 1 1/2 hrs. Blend ingredients together.