Eggplant Parmigiana

Active Time:  15 Minutes Total Time:  1 Hour 45 Minutes Yield:  Serves 8 RECIPE INGREDIENTS For Sauce: 1 large garlic clove, finely chopped 3 tablespoons olive oil 2 cans tomatoes, or 10 oz very ripe tomatoes, peeled 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh parsley For Eggplants: 4 eggplants 1/4 cup all-purpose flour 1/2 cup olive oil 6 oz  mozzarella cheese 1/4 cup freshly grated parmesan cheese

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DIRECTIONS FOR SAUCE: In a large frying-pan, cook garlic in oil until tender and aromatic. Add tomatoes, tomato paste, salt, pepper and herbs. Bring to a boil and simmer for about 1 hour, or until sauce is thick and reduced by half. FOR EGGPLANTS: Meanwhile cut eggplants into thin slices. Sprinkle with salt and allow to drain for 1 hour. Preheat oven to 400 degrees. Pat eggplants dry and dust with flour. Heat 1/4 cup oil in frying-pan and fry slices over moderately high heat until lightly browned on both sides. Add more oil as necessary. TO ASSEMBLE: Cut mozzarella into thin slices. Cover bottom of an oiled gratin dish with a thin layer tomato sauce and add a layer of eggplant and one of mozzarella. Spoon on more sauce, add another layer of eggplant and mozzarella and sprinkle with Parmesan. Repeat. Bake in oven for 30 minutes. Nutrition Facts per Serving Yield: Yield:  Serves 8 Calories: 348 Fat. Total: 24g Fiber: 8g Carbohydrates, Total: 26g Sodium: 628mg % Cal. from Fat: 62% Cholesterol: 14mg Protein: 12g