EGGPLANT PARMESAN

RECIPE

Preheat oven to 450ºF.
Cut the eggplant lengthwise and pierce cut sides in a few places with the tip of a knife.
Spray a thin layer of cooking spray on a baking sheet.
Place cut sides down on prepared baking sheet and bake for 20 minutes or until eggplant begins to shrivel.
Remove from oven and allow to cool.
Reduce heat in oven to 425ºF.
While eggplant is baking make tomato sauce.
Heat 1 tablespoon olive oil over medium heat in a large sauce pan.
Add onion and sauté until onion begins to soften, about 3 minutes.
Add one teaspoon of the garlic and continue to cook stirring frequently as not to burn the garlic. Let the onion start to brown and caramelize.
Stir in tomatoes, seasonings and remaining garlic. Simmer to break down tomatoes and thicken.
Remove from heat, let cool a bit and puree in a food processor, set aside. (This can be made ahead of time in larger batches and frozen if desired.)
When eggplant has cooled, cut the halves into slices crosswise.
Spray a 2-3 quart baking dish with cooking spray.
Spread a spoonful of sauce on bottom of dish to cover lightly.
Layer eggplant slices, mozzarella, sauce, and parmesan.Repeat until all eggplant is used. Finish with an ample amount of sauce, bread crumbs and remaining parmesan.
Bake for 30-40 minutes, until hot and bubbling and beginning to brown.