Baked Eggplant parmesan with Homemade Tomato Sauce

If you love lasagna, you will love the Eggplant bake. I baked my eggplant instead of frying it, Just to save on some fat. The results were the best, I served it by it self with a nice simple green salad. without the cheese you would have your self a vegan course.
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Ingredients
2 Medium Eggplants
2 Eggs
2 Cups seasoned breadcrumbs
1/2 Parmesan cheese
2 cups shredded mozzarella cheese
Salt
1 teaspoon olive oil

Sauce
3 14 Oz  Hunts Canned Diced tomatoes
2 Tablespoons Virgin Olive Oil
4 basil leaves
3 Cloves of Garlic
1 1/2 tablespoons sugar

To Prepare;
Preheat oven to 380 F.
Slice Eggplants into 1/8 inch slices, sprinkle salt on both sides and set aside for 20 minutes
Whisk eggs well, in a dish. Combine breadcrumbs and Parmesan cheese in another bowl.
Dip Eggplant slice into egg mixture then into breadcrumbs and place onto a large baking dish. Repeat until all Eggplant pieces are coated.
Bake Eggplant for seven minutes per side.

Sauce;
In Food Processor combine, Tomatoes,Olive Oil, Basil leaves,garlic and sugar blend until well blended and smooth. Transfer into pan and bring to a simmer. Simmer 5-10 minutes.

To Make dish
In Ceramic baking dish, great with 1 teaspoon olive oil, 1/4 cup of tomato sauce and eggplant slices until bottom is covered.
second layer, sauce, eggplant 1/2 cup cheese and so on until you use up eggplants, sauce and cheese leave 1/2 cup cheese. After dish has baked, add 1/2 cup cheese to the top uncover and bake additional 5 minutes. Bake at 370 for 45 minutes covered with foil.
makes 6-8 servings.

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