Eggplant Pomadoro

• 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

1. Preparing the eggplant:
2. peel and cut eggplant into 1/4" slices and sprinle with salt to dry, about 1 day
3. Frying:
4. dip the eggplant in eggwash than breadcrumbs
5. fry until golden
6. set aside on paper towels
7. Sauce
8. in a large sauce pan add 1/2 cup olive oil garlic, parsley and basil until hot
9. deglaze with wine,
10. add tomatoes and cook on medium heat for 20 minutes
11. with a hand blender, blend sauce while in the pan, set a side to cool
12. Layering:
13. 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!
14. Baking:
15. Cover with alluminum foil and bake at 375degrees for 30 minutes and the sauce is boiling, let the eggplant set up about 20 minutes

eggplants, italian breadcrumbs, tomatoes, olive oil, asagio cheese, romano cheese, parsley, fresh basil, garlic, red wine, eggs, also

Taken from www.epicurious.com/recipes/member/views/eggplant-pomadoro-1202187 (may not work)