Sauce:
1 jar of spaghetti sauce
1 jar or home canned tomatoes or a large can of whole tomatoes
In a blender, purée the whole tomatoes and add to the jarred sauce, and add the following:
1 tsp each of garlic powder, basil, and oregano
1-2 T sugar
2 T olive oil
Simmer the above ingredients until the sauce has reduced by about one-third
Preparation:
2-3 medium eggplants washed and sliced into approximately one inch slices
Place eggplant on a rack, on a cookie sheet. Salt both sides of the eggplant and let stand for 1-2 hours. This process purges the bitterness out of the eggplant and will not make the dish salty. After 1-2 hours, rinse the eggplant thoroughly under cold water and place on towels to dry.
In a large skillet, heat olive oil. Dip eggplant in beaten egg and then into Italian seasoned bread crumbs. Fry until sides are lightly brown. In a 9x13 baking dish that has been sprayed with Pam, add a layer of sauce on the bottom and start layering the eggplant. Once there is a layer in the pan, sprinkle with parmesan cheese and add a layer of sauce and top with shredded mozzarella. Add another layer of fried eggplant and repeat with parmesan cheese, sauce, and mozzarella.
Cover with aluminum foil and bake in a 350º oven for approximately an hour and a half. Allow to cool slightly before serving. This can be served by itself or over pasta.
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