Eggplant Parmagiana

This is a version of EP in which the eggplant is baked rather than
fried. Less greasy, easier, and more healthful.
This will do two 9 X 13 pans. Great dish. Freezes well.

5 eggplants
2 bottles tomato sauce (2 quarts) (without meat)
2 lbs cheese (mix of mozzarella, cheddar, swiss ...
Oil mix
8-20 cloves garlic (depending on your taste for garlic)
1 Tbsp of Marjoram
1 Tbsp Oregano
Olive oil to make 1 pint

Blend to smooth


Sauce Mix
put into blender:
10 cloves garlic,
1 Tbsp marjoram,
1 Tbsp oregano,
1/2 tspn cayenne
few oz.sherry
black pepper
savory?
8 oz. of tomato sauce, whatever you like in a commercial tomato
sauce.

Blend until smooth. Mix with the rest of the tomato sauce in a bowl.
Use this sauce mix to layer dish
Cheese Mix
Shred in food processor the various cheeses and mix in a large bowl.

Eggplant Prep
Oil cookie sheet.
Slice eggplant in 1/2 " slices.
Lay down eggplant, brush lightly with oil mix on both sides.
Bake 425 ~ 30 minutes (or until browned). Flip over, bake until it
looks done.
Do 3 sheets (~ 5 eggplants) of toasted eggplant slices

Dish Prep
In Glass dish: start with oil, a little sauce (to prevent sticking),
then a layer of eggplant, sauce, cheese.
Repeat eggplant, sauce, cheese. If pan not full, do another layer.
Top with Parmesan.

Bake 350 for an hour. Or freeze and bake on serving day. Good dish
for a party since it can be done in advance.



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