Eggplant Parmesan

Last week I made an eggplant parmesan. Lili is still not eating meat, and this is a great dish to keep her going.

Spaghetti Sauce

1 onion diced finely
1 small can diced artichoke hearts
3 - 4 cloves chopped garlic
2 tsp. italian seasoning mix
8 oz. chopped mushrooms
2 tbs. olive oil

Saute all of the above until the onions are golden and the mushrooms are cooked.

Add a 42 oz. can of diced tomatoes along with 2 - 3 tbs. of tomato paste. Simmer for 35 - 40 minutes and some vegetable broth if it starts to thicken too much.

Two eggplant, cut into rounds and sprinkled with salt, placed between paper towels to catch all the moisture.

3 c. bread crumbs
salt and pepper
1/2 c. grated parmesan cheese
2 - 3 eggs
1 tbs. milk
1/2 c. olive oil

Mix the bread crumbs, salt and pepper, and parmesan in a shallow dish.

Mix the egg and milk in another shallow dish.

Dip the eggplant slices in the egg/milk mixture and then dredge with the bread crumb
mixture.

Heat 3 - 4 tbs. of the olive oil in a non-stick pan and fry the battered eggplant, until golden on both sides. Don't crowd the pan, so you don't steam the eggplant. Repeat this for all the eggplant plices.

3/4 lb. of mozarella
1/4 lb. of swiss cheese
1/4 lb. of parmesan cheese, all grated

In a casserole dish, layer the sauce, mozarella and swiss, eggplant as many times as you have eggplant. I get usually three layers in a 9x 9 pan. Cover the last eggplant layer with sauce and then the parmesan cheese.

Bake 30 - 45 minutes, or until cheese is melted and the sauce is bubbly.