Eggplant Parmesan

I used a springform pan to make it this time and loved how it turned out. It was the perfect size to get several layers and made for great presentation at the table. All I had to do was remove the side section and move it to a plate (with the bottom of the pan still intact).

1 28 oz can of crushed tomatoes

1 1/2 tablespoons of olive oil, plus more for frying

6 teaspoons of sugar

2 eggplants

bread crumbs

4 large eggs

2 cups shredded mozarrella

Preheat oven to 350 degrees F

Pour tomatoes into a skillet. Add olive oil and sugar. Stir with a wooden spoon to incorporate. Partially cover and cook over medium heat for about 25 minutes. Stir occasionally.

As the sauce cooks, start on the eggplant. Fill a skillet without about an inch of oil and heat on medium-high. Beat eggs in a bowl, deep enough to dredge the eggplant. Pour bread crumbs onto a separate plate and refill as needed. Peal eggplant and slice into thin pieces. Dip eggplant first in the eggs and then in the bread crumbs. Fry eggplant in batches but make sure not to crowd the pan because it will reduce the temperature of the oil. Place fried eggplant on a tray covered with paper towels to soak up any excess oil. (Note: Change the oil at least once while frying.)

Cover the bottom of the pan with a thin layer of tomato sauce. Arrange eggplant so that they overlap slightly and make a nice layer. Top with sauce. Repeat until done then top the last layer with mozarrella cheese. Bake for about 35 minutes and golden brown and bubbly.