- 2 medium eggplant, peeled and cut into 1/2-inch slices
- 2 teaspoons salt
2 large onions, chopped 2 tablespoons minced fresh basil or 2 teaspoons dried basil 2 bay leaves 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme 3 tablespoons olive oil 1 can (14-1/2 ounces) diced tomatoes, undrained 1 can (12 ounces) tomato paste 1 tablespoon honey 1-1/2 teaspoons lemon-pepper seasoning 4 garlic cloves, minced
- 2 eggs, lightly beaten
- 1/2 teaspoon pepper
- 1-1/2 cups dry bread crumbs
- 1/4 cup butter, divided
- 8 cups (32 ounces) shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes.
Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
In each of two greased 11-in. x 7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until bubbly. Yield: 10-12 servings.
When I am busy I cheat outrageously on this recipe. I ignore the sauce recipe and just use a jar of Ragu or Prego (whatever I have on hand).