Jenny's Eggplant Parmesan

Cooking Instructions

Peel and slice eggplant vertically into 1/4 inch slices. Sprinkle with salt cover with paper towels and set aside to "sweat". In large sauce pan saute onion with garlic in 2 T of the olive oil. Saute until translucent and tender. Add remaining ingrediants and bring to a boil. Reduce heat cover and simmer for minutes. Rinse eggplant slices and pat dry. Blend eggs with 1 cup water. Blend flour with hot pepper flakes salt and pepper. Place in shallow bowl for dipping. Mix bread crumbs with parmesan cheese and place in shallow dish. Heat olive oil in large saute pan. Dip each slice of eggplant in flour to coat then dip in egg wash. Roll in breadcrumbs. Place in hot oil and brown. Remove and drain on papertowels. Spoon some of the sauce in baking dish and make a single layer of eggplant. Cover with sauce then top with 1/3 of the mozarella 1/3 of the fontina 1/3 of the provolone and 1/3 of the grated parmesan. Repeat 2 more times ending with sauce and cheese. Sprinkle with parmesan cover and bake for 1 hour at 350 degrees. Remove from oven and let sit for 10 minutes before cutting.