Eggplant Parmigiana

This recipe was taught to me by my Grandmother. She was a great Italian cook, but at times, needed to make something quick for unexpected guests. Eggplant is an old Italian favorite, and this one is quick and easy. It is also so good that it will fool even the most die hard eggplant parmigiana lover into thinking you slaved over a stove all day.

Ingredients:

Two large eggplant

One jar (26 OZ) pasta sauce

1/4 cup white zinfandel or red wine

1/4 cup water

One package (16 OZ) of shredded mozzarella cheese

Two tablespoons of Olive or Canola oil

2 cups Parmesan cheese

Directions:

Preheat oven to 375 degrees. Fill a large pot with water and oil and set to boil. Fill another pot with the sauce. Add the wine and water and set on low heat. Slice eggplant in thin circles and place in boiling water. Cook eggplant for about two to three minutes or until the eggplant is blanched, drain and set aside.

Coat the bottom of a large baking dish with some of the heated pasta sauce ( about a quarter). Layer eggplant and cover with some mozzarella (about a quarter). Drizzle some more sauce over the eggplant and repeat this layering process. Cover with foil and place in the oven for about 15 minutes or until the cheese has melted. Sprinkle Parmesan cheese to taste. Serves 4-5 people.