Eggplant Parmigiana

• 2 Tablespoons Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 cloves Garlic, Choppped
• 1 Tablespoon Onion Powder
• 2 cups Chopped Tomato
• Handful Of Fresh Basil
• 4 Tablespoons Olive Oil
• 1 Large Eggplant
• 1 cup Flour
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 Eggs, Beaten
• 10 ounces, fluid Tomato Sauce (Recipe Included)
• 3 ounces, weight Parmigiana Cheese
• 3 ounces, weight Mozzarella

1. For the tomato sauce: Heat a small pot over medium heat and add olive oil, salt, pepper and chopped garlic.
2. Allow the garlic to roast a little, around 6 minutes.
3. Add the onion powder and mix.
4. Add the chopped tomatoes and cook for around 10 minutes.
5. Add a handful of chopped basil and turn the heat to low and cook for another 25 minutes.
6. In the meantime, you can begin the eggplant preparation.
7. For the eggplant: Prepare a deep pan with the olive oil and put over medium heat.
8. Clean the eggplant and cut into very thin slices.
9. Add flour to a flat, shallow bowl and add salt and pepper.
10. Place the beaten eggs in a shallow dish.
11. Dip the eggplant slices in a little flour and then the beaten eggs.
12. Fry in the hot oil for around 3 minutes each side; be careful that they dont burn.
13. When they look done, drain and dry on a wire rack.
14. Finish frying all of the eggplant.
15. Get out a casserole or lasagna dish and pour a thin layer of tomato sauce on the bottom of the dish.
16. Then, add a layer of eggplant slices.
17. Sprinkle a little Parmigiana on top, pour a little more sauce, a little Parmigiana and another layer of eggplant, and continue in this order until youre finished with all of the ingredients, ending with a layer of eggplant.
18. Top the final layer with tomato sauce, a sprinkle of Parmigiana and the mozzarella.
19. Bake in the oven at 350 degrees F until the top has become a beautiful golden brown.
20. When it appears to be done, take it out and let it cool and set for at least 20 minutes.
21. Slice and serve immediately!
22. Buon appetito!

olive oil, salt, pepper, garlic, onion powder, tomato, handful of fresh basil, olive oil, eggplant, flour, salt, pepper, eggs, tomato sauce, cheese, weight mozzarella

Taken from tastykitchen.com/recipes/main-courses/eggplant-parmigiana-4/ (may not work)