Jo Eggplant Parmesan

• 3 Eggplants cut into 1/2" slices
• 2 tablespoons olive oil
• 1 onion - large
• 1 garlic clove thinly sliced
• 1.5 teaspoons dried oregano (sprinkle some on top when done)
• 28 ounces crushed tomato sauce
• 1 tablespoon red wine vinegar
• 1/2 cup basil
• 1 teaspoon salt and pepper
• 1/2 cup parmesan reggiano

1. preheat oven to 450o Bruh both sides of eggplant with oil, place single layer on baking pan
2. Bake about 15 minutes, then turn and bake other sides until brown.
3. In large saucepan over medium heat, heat 2 T olive oil and add onion. Saute 10 minutes. Add garlic and dired oregano and saute another 30 seconds.
4. Add tomatoes and joices, cover, reduce heat to low and simmer 20 minutes.
5. Add vinegar, basil, salt and pepper to taste. spoon sauce into 9x9" glass baking dish, then add layer of cheese, then eggplant, and repeat.
6. Bake until mixture is bubbly and center is hot, about 40 minutes. Remove from heat and let rest before serving.

eggplants, olive oil, onion, garlic, oregano, tomato sauce, red wine vinegar, basil, salt, parmesan reggiano

Taken from www.epicurious.com/recipes/member/views/jo-eggplant-parmesan-5b48c0e6b032800f66845e11 (may not work)