Eggplant Parmigiana

• 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

Directions

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.

Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.

Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.

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).