Eggplant Parmesan
1 medium eggplant, sliced lengthwise into 3/4 inch slices (three quarters)
1 egg beaten
2 Tbsp milk
1/2 cup breadcrumbs (one half)
2 Tbsp olive oil
1/2 cup shredded mozzarella
1 small onion, chopped
1 leek, white only, sliced
1 clove garlic, minced
pinch of dried oregano
2 Roma tomatoes, chopped
6 ounces tomato paste
6 ounces red wine or water
1/2 cup Parmesan cheese
Wash and slice eggplant Dip eggplant into egg mixture, then dredge in crumbs.
Arrange on baking sheet coated with cooking spray. Drizzle with 1 Tbsp olive oil.
Bake at 350 degrees for 15 minutes or until eggplant is soft. Divide eggplant
slices between 4 individual casserole dishes. Sprinkle with shredded mozzarella.
Saute onion, leek, chopped tomato, and garlic in remaining 1 Tbsp olive oil until
soft. Add wine and tomato paste. Stir to make a thick sauce. Spoon sauce over
cheese. Top with Parmesan. Bake at 350 degrees for 15 minutes.
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