1/2 yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon chopped hot Italian pepper, optional
1/4 cup olive oil (not extra-virgin)
4 cups home-jarred tomato sauce or purchased strained or crushed tomatoes
Salt and ground black pepper
2 large purple eggplants
1 1/2 cups all-purpose flour
4 eggs
2 cups seasoned Italian-style breadcrumbs
Salt and ground black pepper
Olive oil (not extra-virgin)
1 to 2 cloves garlic
4 cups home-jarred tomato sauce or favorite jarred sauce
1 pound shredded whole-milk mozzarella
1 cup finely grated Parmesan
Cooking Channel User
This turned out better than I thought it would! I followed it exactly, and when I removed it from the oven, it seemed to be floating in sauce, but after letting it stand as recommended, the sauce/juice was reabsorbed and it was delicious! My son, who was sure he wouldn’t like it, had two helpings! Great recipe.
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