Recipe: Eggplant Parmigiana

Recipes using McCormick Organic Basil

• 2 cups olive oil
• 1 clove garlic, finely minced
• 1 cup chopped onion
• 5 cups drained and chopped Italian tomatoes, fresh or canned
• 1/2 tsp dried basil
• Salt, freshly ground pepper to taste
• 2 tbsp flour
• 1 egg, beaten
• 2 eggplants, peeled and cut into 1/4" pieces
• 1 C. Parmesan cheese
• 1/2 cup diced mozzarella cheese

1. Heat 1/4 cup olive oil in skillet; add garlic and onion. Saute until onion is transparent.
2. Add tomatoes, basil, salt, and pepper.
3. Simmer 30 minutes. Stir occasionally to keep from sticking.
4. Combine flour, egg, and 1/4 teaspoon sea salt.
5. Dip eggplant slices in batter and fry in remaining oil until lightly browned on both sides.
6. Place alternate layers of eggplant, sauce, and cheeses in large casserole.
7. Dot with butter and bake for 30 minutes at 350° F.