Florida Vegetable Recipe

Vegetable-6039

Ingredients
2 1/2 pounds	fresh tomatoes, chopped
1/4 cup	tomato paste
3/4 cup	canola oil
1	small clove garlic, minced
1 tablespoon	onion, minced
2 tablespoons	parsley, minced
1/2 teaspoon	crushed dry oregano
1 teaspoon	salt
	pepper
2	eggplants
2	eggs, slightly beaten
3/4 cup	fine dry bread crumbs
1/2 pound	mozzarella cheese, sliced
1/2 cup	grated Parmesan cheese

Preparation
Place tomatoes and their liquid in a large saucepan; add tomato paste, 1/4 cup canola oil, garlic, onion, parsley, oregano, salt and pepper. Bring to a boil and cover. Simmer, stirring occasionally for 10 minutes or until sauce is reduced to 1 quart. Pare eggplant; cut into 1/2 inch-thick slices. Dip eggplant into eggs and then roll in bread crumbs. Sauté breaded eggplant in 1/2 cup canola oil and drain well on paper towel. Reserve 2 slices mozzarella cheese. Place alternate layers of eggplant, mozzarella cheese and tomato sauce in a 12 x 8 x 2 baking dish. Sprinkle with Parmesan cheese. Top with the reserved mozzarella cheese. Bake at 350 degrees F for 25 minutes or until sauce bubbles. Yield 8 servings