Eggplant Parmesan With Crisp Bread Crumb Topping

• 3 tbs plus 2 cups olive oil
• 1 finely chopped onion
• 3 garlic cloves very finely chopped
• 2 28-oz cans of whole peeled italian tomatoes
• 8 small egg plants 1/2 pound each cut lengthwise 1/2 inch
• 3 tbs coursely chopped basil
• 1 pound lightly salted mozzerella thinly sliced and torn into small pieces
• 1 cup fresh grated parmigiano reggiano
• 3 tbs dry bread crumbs

1. 1. In a large skillet heat 3 tbs olive oil. Add the onion and garlic and cook over moderate heat until tender, 5 min. Using your hands crush whole tomatoes into skillet. Bring to a simmer and cook over moderatly low heat, stirring occasionally until the sauce is very thick, 25 min. Transfer to a food processor, puree till smooth. Season with salt and pepper
2. 2. Meanwhile in a very large skillet heat 1/4 inch of olive oil. Season eggplant with salt&pepper. Working in several batches, cook egg plant over moderatly high heat, turning once until slices are golden on both sides, about 8 min per batch. Add more olive oil between batches, drain slices on paper towels
3. 3. Preheat oven to 400. Spread 1 cup of sauce in a 9X13 glass pan. Arrange 1/3 of eggplant in baking dish sprinkle all over: 1 tbs basil, 1/3 cup grated parmesan and 1/3 mozzerella. Repeat all layers 2 more times. Sprinkle bread crumbs all over top of eggplant. Bake 45 min let stand 15 min before serving

olive oil, onion, garlic, peeled italian tomatoes, egg, basil, mozzerella, parmigiano reggiano, bread crumbs

Taken from www.epicurious.com/recipes/member/views/eggplant-parmesan-with-crisp-bread-crumb-topping-50177620 (may not work)