I know this recipe looks long, but it really doesn't take that much time to do.  It is worth it in the end! I serve it with a side salad, and either meatballs or Italian sausage. Everyone will be full when they leave your table.

Eggplant Parmesan                                        Yield: 6 servings

2 cloves garlic, minced

3 Tble olive oil

28 oz can of crushed tomatoes

15 ripe green olives, diced

6 large basil leaves, washed and sliced

Pinch of red pepper flakes

2 small eggplants, sliced in thin ½ inch slices lengthwise

2 tsp salt

½ cup flour (brown rice flour worked great)

2 eggs, beaten

¾ cup dry bread crumbs

2 tsp garlic powder

2 tsp dried oregano

Oil for pan frying

15 oz. ricotta cheese

1 egg

4 large basil leaves, washed and sliced

½ tsp pepper

3 cups shredded mozzarella cheese

1.)    In a large stock pot, cook the garlic in the oil over medium heat for about one minute. Stir in the tomatoes, olives, basil, and pepper flakes.  Let simmer for 45 minutes or until it thickens up.

2.)    Slice the eggplants lengthwise and line them in a colander.  Sprinkle with salt and let sit for half an hour.  Rinse the eggplants and let dry a bit.  While the eggplants are sitting, get the flour, bread crumbs, and spices ready in a pie plate.  In a cereal bowl, beat the eggs.  Once the eggplants are ready, dip them in the eggs, then the flour mixture.  In a large skillet I heat the oil and pan fry the eggplants just after I dip them.  Let cook about 5 minutes on each side or until golden.  Place them on a plate lined with paper towels to drain.

3.)    In a mixing bowl, mix the ricotta cheese, egg, basil and pepper.  In an 8x8inch glass baking dish, add a bit of the red sauce to the bottom, and then layer in a few pieces of the fried eggplant.  On top of the eggplant I layered on the ricotta cheese, more sauce, finally, the mozzarella cheese. Repeat until you use up the ingredients.  You should get three layers.

4.)    Bake uncovered, at 350* for about 30 minutes.  The top will be golden brown and bubbly.  Let stand for 10 minutes before cutting.  Refrigerate leftovers.  

Feel free to double the recipe, but it does not freeze well!