Eggplant Parmesan

Since already one person has asked for the recipe, here it is!

Eggplant Parmesan

First, to make the tomato sauce:

2 Large Onions, Chopped
1 Whole Head of Garlic, Chopped
2 Ribs of Celery, Diced
1 Green Pepper, Diced
3 Cans of Sliced Stewed Tomatoes
2 Cans of Diced Tomatoes
1 Small Can of Tomato Sauce

Saute onion first, then add garlic and a dash of Cayenne Pepper, then celery, along with a splash of white wine. Saute until tender/translucent.

Add tomatoes and tomato sauce, Then green pepper. Let simmer on back burner while you prepare the eggplant.

Peel and slice two large eggplant. Dip in egg, and then in flour seasoned with pepper and Italian seasoning. Fry in Canola oil until brown on each side. Blot with paper towels after.

Layer in baking dish, starting with sauce, then eggplant, then grated mozarella and parmesan cheese. Continue layers until there’s nothing left to put in the pan! Make sure your last layer is cheese on top.

Bake at 450 degrees, covered with foil, for about 30 minutes. Uncover for 10 more minutes, to brown the top.

Serve and enjoy!

Be well, filled, and at peace,

Phil

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