Eggplant Parmigiana

My absolute favorite food is anything Italian. Any dish that combines a zesty tomato sauce, sauteed onions, garlic, cheesy, or alfredo is a winner in my mind. Makes me wish they had fast food Italian food...but then I am 100% sure I would be obese.

So this is a wonderfully sinful eggplant parmigiana and yes it is meatless BUT...the eggplant is very filling and serves well to do what meat would do. This recipe serves 6-8.

Here is what you will need:

• 4 eggplant
• 5 cloves of garlic
• 3 large tomatoes
• 2 cups mozzarella cheese
• 1 cup Parmesana Romano cheese
• 2 onions
• 1 small can of tomato paste
• oregano
• salt and pepper
• olive oil

 Let's get started:

1. Cut your eggplant into thin round slices.
2. Dry each piece very well and set on a baking pan.
3. Drizzle olive oil over each piece. 
4. Bake at 350 degrees, flipping once, for about 25 minutes
5. While eggplant is baking, chop onion, tomatoes, and garlic and add to large pan along with 3 tbsp olive oil. 
6. Cook down on a medium high heat for 15 minutes, or until cooked down.
7. Add in tomato paste, salt, pepper, and 2 tbsp oregano.
8. Turn heat to low and let simmer.
9. In a casserole pan, lay one layer of eggplant down.
10. Spread out half of the sauce on top of eggplant then top with 2/3 cups mozzarella cheese and 1/3 cup Parmesana Romano cheese.
11. Repeat this process for another layer. 
12. Once to the top, you should be out of sauce, now, just top with cheese, 1 tbsp oregano and salt and pepper to taste.
13. Bake at 350 degrees for 20 minutes.