Eggplant Parmesan

Directions

1. 1
   To make the sauce: Saute onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender.
2. 2
   Stir in diced tomatoes and remaining ingredients.
3. 3
   Bring to a boil; reduce heat and simmer, stirring often, for 2 hours.
4. 4
   Use 3 cups for the eggplant parmesan.
5. 5
   The remaining can be frozen in 3 cup portions for later use.
6. 6
   For the eggplant parmesan: Whisk together eggs and 3 tablespoons water until blended.
7. 7
   Combine breadcrumbs and 2 tablespoons parmesan cheese.
8. 8
   Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
9. 9
   Cook eggplan, in 3 batches, in 1 tablesppon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side until tender.
10. 10
    Arrange 1/3 of the eggplant in a single layer in a lightly greased 11x7 inch baking dish.
11. 11
    Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese.
12. 12
    Repeat layers twice.
13. 13
    Spoon 3 cups pasta sauce over top.
14. 14
    Bake, covered at 375 for 35 minutes.
15. 15
    Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese.
16. 16
    Bake 10 more minutes or until cheese melts.