Eggplant Parmesan
2 medium eggplants, sliced 1/4 inch thick
Salt
2 tablespoons olive oil, 1 large onion
1 quart tomato sauce
1 cup mozzarella cheese, grated
1 cup parmesan cheese, freshly grated
1 cup fresh bread crumbs
2 tablespoons minced fresh herbs
Peel and slice eggplants, sprinkle both sides with salt; drain for 30 minutes; rinse; pat dry; dredge slices in flour; fry in olive oil until golden; drain on paper towel. Saute onion until translucent. In a 9 x 12 baking dish, using your favorite tomato sauce to begin, create 3 alternating layers of eggplant, onions, mozzarella, Parmesan. Top with seasoned fresh bread crumbs, bake in 375 degree oven until cheese is melted, about 20 minutes.