Eggplant Parmigiana

Ingredients

• 2 medium Eggplant Peeled and cut into 1/2“ slices
• 2 teaspoons Salt
• 2 large Onions Chopped
• 2 tablespoons Dried basil
• 2 Bay leaves
• 1 tablespoon Dried oregano
• 1 tablespoon Dried thyme
• 3 tablespoons Olive oil
• 1 can Diced tomatoes 14 1/2 oz, undrained
• 1 can Tomato paste 12 oz
• 1 tablespoon Honey
• 1 1/2 teaspoons Lemon-Pepper Seasoning
• 4 Garlic cloves
• 2 Eggs Beaten
• 1/2 teaspoon Pepper
• 1 1/2 cups Dry bread crumbs
• 1/4 cup Butter Divided
• 2 pounds Fresh mozzarella cheese Shredded
• 1 cup Parmesan cheese Grated

Instructions

1. 1. Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
2. 2. Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
3. 3. Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into egg, then coat with crumbs. Let stand for 5 minutes.
4. 4. In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
5. 5. In each of two greased 11“ X 7“ X 2“ baking dishes, layer half of the eggplant, half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 for 35 minutes or until bubbly.