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Tonight I made Eggplant Parmesan. I made my own simple sauce of onions, leeks, carrots, celery and garlic with diced tomatoes and acan of sauce mixed in. I cooked it about three hours. I did not saute the eggplant in oil as I find it absorbs to much of it. Instead after salting I placed in a baking pan with a layer of sauce on the bottom and then added a slice of eggplan topped with sauce and cheese (provolone and parmesan). I repeated this three time covered with foil and cooked at 400 degrees for about 40 minutes, removed the foil and cooked an other ten minutes to brown the cheese.
Tonight I made Eggplant Parmesan. I made my own simple sauce of onions, leeks, carrots, celery and garlic with diced tomatoes and acan of sauce mixed in. I cooked it about three hours. I did not saute the eggplant in oil as I find it absorbs to much of it. Instead after salting I placed in a baking pan with a layer of sauce on the bottom and then added a slice of eggplan topped with sauce and cheese (provolone and parmesan). I repeated this three time covered with foil and cooked at 400 degrees for about 40 minutes, removed the foil and cooked an other ten minutes to brown the cheese.