bitlorin...

This is one of my favorite recipes. B and I slaved away making this (Warning: it is very time consuming) a few weeks ago and it was delicious. We halved the recipe and it still made a huge casserole pan’s worth.

I can’t remember where this recipe came from, but I do know that it came from a restaurant which claims the eggplant parmesan induces labor within 48 hours.

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Eggplant Parmesan:

Directions:
1. After you wash the eggplant, slice them into 1/4-inch thick slices (round slices from the top down, not length wise). You may choose to peel the eggplant before you slice it. However, you may want to leave the skin on since it contains a lot of vitamins.
2. Place the eggplant slices on a layer of paper towels and sprinkle with a little salt on each side, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about an hour.
3. Working with one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.
4. Saute in preheated olive oil on both sides until golden brown.
5. In baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you fill the baking dish, about 1/8 inch from the top. Cover with shredded mozzarella cheese, and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.

Marinara Sauce

Directions:
1. Lightly saute the onions in olive oil in large pot for a few minutes.
2. Add garlic and saute another minute.
3. Add tomatoes and bring sauce to a boil, then turn heat low.
4. Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.