This is one of my most coveted meatless meals, adorned with lots of yummy fresh mozzerella cheese.

Scale

For the Eggplant:

1 eggplant cut into half inch slices

flour for dredging

breadcrumbs for dredging

2 eggs

fresh Mozzerella cheese

generous sprinkle of salt and pepper

For the tomato sauce:

2-3 garlic cloves

1 cup onions

2 tablespoons parsley

¾ teaspoon paprika

¾ teaspoon dried oregano

¾ teaspoon dried basil

¾ teaspoon onion powder

¾ teaspoon granulated garlic

½ teaspoon sugar

salt and pepper to taste

1 can crushed tomatoes (14.5 oz)

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For the Eggplant:

Slice eggplant into about ½ inch slices, whisk eggs together, and prepare a separate area to place breadcrumbs and flour. Season eggplant slices generously with salt and pepper. Dredge each slice in flour first, then egg, then breadcrumbs. Cook eggplant in olive oil until golden brown on both sides.
For the tomato sauce: Cook onions and garlic just slightly. Empty canned tomatoes into a saucepan, do not discard liquid. Add parsley and spices and simmer for 10 minutes or until the majority of the liquid has reduced.
Broil eggplant until cheese is bubbly. Place eggplant on top of cooked tomato sauce.