Recipe: Eggplant Parmesan

[abracanabra]

Cut in 1/3" slices:
* 2 medium eggplant
Cover with hot water and let stand 5 min.

Saute in butter:
1/2 green pepper, minced
1/2 onion, minced
1 Tablespoon minced garlic

Add to saucepan:
* 2 cans diced tomatoes
* 1 jalapeno, minced
* 2 T. tomato paste

Simmer uncovered 20 minutes, stirring occasionally.

Meanwhile, dry eggplant slices and salt. Fry in 1/3 c. oil until lightly browned on both sides. Put on paper towels to drain oil. Sprinkle with salt and pepper. Put in the bottom of 9 x 13" baking pan.

Preheat oven to 375 degrees. This is probably when you want to stick your garlic bread in the oven and start water boiling for spaghetti if you're making it.

Mix together in a bowl:
* 2 c. breading (pulverized Italian-seasoned croutons OR toasted bread crumbs plus 1/2 Tbsp Italian seasoning OR pulverized seasoned dried stuffing mix)
* 1/2 c. Parmesan cheese
* 2 T. chopped parsley, fresh or dried
* 1 t. salt
* 1/8 t. pepper
* 1 t. dried oregano

In another bowl, make cheese mixture:
* 1/4 c. Parmesan, finely grated
* 1-2 c. mozzarella, shredded
* 1/2 Tbsp Italian seasoning
* 2 Tbsp sundried tomatoes, minced

Sprinkle breading mixture over eggplant.

Spread tomato sauce on top of breading mixture.

Top with cheese mixture.

Optional: If you have fresh basil, it looks pretty chiffonaded on top of the cheese.

Bake Eggplant Parmesan for 15 minutes at 375 degrees.

Served with garlic bread and buttered spaghetti.