Eggplant Parmesan

Eggplant Parmesan

1. 2 medium eggplants
2. 1/2 cup to 3/4 cup milk (may need more or less)
3. 1 cup wheat germ
4. 1 cup soft Italian breadcrumbs (see previous post)
5. 1 teaspoon dried basil
6. 1/2 teaspoon each dried oregano and thyme
7. 1 batch tomato sauce ( see recipe included... this is half the reason why this recipe is so good!)
8. 1 pound mozzarella cheese thinly sliced or grated
9. 1/2 cup or more grated parmesan cheese

• Preheat oven to 375 degrees
• Lightly oil a baking tray and #2 9x13 pans
• Cut eggplants in rounds about 1" thick
• Place the milk in a shallow dish; combine wheat germ with bread crumbs (if using) and herbs on a plate. Dip each eggplant in the milk, moistening both sides, then coat it thoroughly with the wheat germ and breadcrumb mixture. (I found that using a spoon to pile the mixture on each slice and then to lightly pat the breadcrumb mixture on each side helped get each slice well coated with breadcrumbs).
• Spread out the slices on the prepared baking sheet and bake until tender, about 20-30 minutes. You can flip the slices halfway through to crisp on both sides.
• After the eggplant is tender leave it to cool a bit on the baking sheet....you just want it cool enough to handle.
• Spread a little sauce over the bottom of the baking dish, arrange eggplant slices along the bottom of the 9x13 pan... you may need another 9x13 or just another 8x8 depending on how many slices of eggplant you end up with (9x13 holds 6 slices, 8x8 holds 4)
• Place one slice or about 3-4 tablespoons of grated mozzarella on top of each eggplant slice.
• Then spoon about 1/4 cup of the tomato sauce on top of the mozzarella.
• The sprinkle the tops of each mound with the grated parmesan.
• Bake at 375 degrees for 30 to 40 minutes (checking after about 25 to makes sure the sauce on the bottom isn't burning, add a little water (about 1/4 cup) if it's starting to) or until all the cheese is melted and starting to brown lightly.

We hosted our couples prayer group at our house this month and our being Catholic, and this being a Friday of Lent... we needed to serve something that did not have meat in it. I am a carnivore :) and usually always serve a meat centered main dish for company. Thanks to this beautiful season of prayer and fasting I was challenged to reach outside of my comfort zone and find something new to prepare. This recipe was FANTASTIC, and several of our guests requested the recipe after our gathering... a serious crowd pleaser! THANK YOU to my sister Jessica for sending me this gem!

Easy Tomato Sauce
3 Tbs olive oil
2 cups chopped onion
2 tsp dry basil
2 tsp dry oregano
1 1/2 tsp salt
1 large can petite diced tomato (or crushed tomato)
1 med size can tomato sauce
1 little can tomato paste
1 Tbs honey
lots of black pepper
4-6 cloves of minced garlic

1. Saute the onions in the olive oil over med heat. Season with salt and herbs and continue to cook until the onions are very soft.

2. Add the diced tomatoes, sauce, paste, honey and black pepper. Bring to a boil, lower heat and allow to simmer partially covered for 30 minutes.

3. Add the garlic, adjust seasoning (if needed) and allow to cook 10 minutes more (I let it simmer on the lowest setting for a few hours and it was fantastic!)

ENJOY AND BE BLESSED!

Love, Jocelyn