Ingredients
3 eggplants medium size
Progresso Italian breadcrumbs (1 package)
4 16oz cans of peeled crushed tomatoes
olive oil for frying and sauce (lots)
1/2 lb asagio cheese grated
1/2 lb romano cheese grated
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
2 tbls of crushed garlic
2 cups of red wine
4 eggs for batter
also an caserole dish
Preparation
Preparing the eggplant: peel and cut eggplant into 1/4" slices and sprinle with salt to dry, about 1 day
Frying: dip the eggplant in eggwash than breadcrumbs fry until golden set aside on paper towels
Sauce in a large sauce pan add 1/2 cup olive oil garlic, parsley and basil until hot deglaze with wine, add tomatoes and cook on medium heat for 20 minutes with a hand blender, blend sauce while in the pan, set a side to cool
Layering:
In the caserole dish coat bottom with about 2 ladles of sauce than make the first layer of eggplant, on top of the layer sprinlke a handfull of both cheeses than cover with laddles of sauce. Make 3 to 4 layers and sprinle the top with cheeses not alot!
Baking: Cover with alluminum foil and bake at 375degrees for 30 minutes and the sauce is boiling, let the eggplant set up about 20 minutes
