When prepared well, eggplant can be a lovely addition to a dish. Eggplant Parm is very popular here, but if the ingredients are out of balance, you wind up with a bit of a slimy mess. While I have not made this particular recipe, but it seems like it might be just about right.

Eggplant Parmigiana

1 c chopped onion

2 cloves garlic

Saute in 2 Tbs oil until soft

Stir in 1 can (2 lb) Italian tomatoes, 1 can tomato paste, 1 tsp sugar

Simmer 45 min, add 2 tsp oregano – 15 min more

Slice 2 medium (1 lb each) pared eggplant

Dip in (2 eggs) beaten, 1 c bread crumbs

Brown in oil – remove – drain

Alternate with sauce, 1 lb sliced [?] mozzarella, 1/2 c Parmesan

Cover with Mozzarella, bake

350° 30 min

13x9x2 pan