Vegetarian/Deepdish Eggplant Parmesan

A: 2 eggplants, sliced to 3/8"
B: 1 onion, chopped
    1T olive oil
C: 1c garlic
    2t oregano
D: 28oz diced tomatoes
E: 1T red wine vinegar
    1/2C basil leaves, chopped
    salt & pepper
F: 1/2C fine bread crumbs
    1T olive oil
G: 1/2C parmesan cheese, grated
1. Brush (A) with olive oil, place on baking sheet, and roast in 450F oven
    10-15min until golden brown, flip sides and roast other side to golden
    brown.
2. Place (B) in saucepan over medium heat and saute until onion is translucent.
    Add (C) and continue for 30 seconds. Add (D), bring to simmer, reduce heat
    to low, cover, and simmer 20 minutes.
3. Add (E) to sauce and remove from heat.
4. Combine (F) and mix until just moistened.
5. Assemble in layers: sauce, eggplant, (G), repeat. Top with bread crumbs,
    bake at 375F for 30-45min until bubbly.

$Id: deepdish_eggplant_parmesan,v 1.1 2017/07/30 02:21:26 deaven Exp $

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