Eggplant Parmesan Prep Time: 1 hour Cook Time: 45 minutes Ingredients - 2 pounds eggplant (2 medium sized) - 1 cup flour for coating - 2 tablespoons oil for frying (canola or olive oil) - 1/2 cup parmesan cheese - 2 cups mozzarella cheese, sliced thin - salt and pepper to taste - TOMATO SAUCE - 4 tablespoons olive oil - 1 medium onion, finely chopped - 1 clove garlic, finely chopped - 1 pound tomatoes, fresh or canned, chopped with their juice - salt and pepper to taste - a few leaves of fresh basil or parsley    An easy Italian dish - great way to use eggplant and fresh tomatoes.   Directions	1

	Cut eggplants into rounds, approximately 1/2 inch wide, peeled or unpeeled. Sprinkle with salt and leave to drain in colander for at least 1 hour. In a medium saucepan, heat oil and add onion. Cook over medium heat until translucent, 5-8 minutes. Stir in garlic and tomatoes (add 3 tablespoons of water if using fresh tomatoes). Season with salt and pepper. Add basil or parsley. Cook 20-30 minutes. Purée in a food processor. Pat eggplant dry with paper towels. Place flour in a flat pan and toss eggplant to coat. Heat 2 tablespoons of oil in a large frying pan. Add one layer of eggplant and cook over low-medium heat with the pan covered until soft and lightly browned. Turn and cook the other side. Remove from pan to a paper towl and repeat with remaining slices. Preheat oven to 350°. Grease a 9x11 baking dish. Spread a small amount of the tomato sauce on the bottom of the pan. (approximately 1/2 cup.) Cover with a layer of eggplant. Sprinkle with parmesan and season with salt and pepper. Cover with a layer of mozzarella.	2

	Spoon on more tomato sauce and repeat until all ingredients are used, ending with tomato sauce and a sprinkling of parmesan cheese. Drizzle with olive oil and bake for 40-45 minutes or until cheese is golden brown and bubbly.	3