Easy Eggplant Parmesan

Name: Easy Eggplant Parmesan
Yield: makes 6 servings
Ingredients: 1 large eggplant, cut into 6 to 8 slices; 1 teaspoon salt, plus more for the eggplant; 1/3 cup plus 2 tablespoons olive oil; 1 medium yellow onion, chopped; 2 garlic cloves, minced; 1 (14 1/2-ounce) can diced tomatoes; 1 (15-ounce) can tomato sauce; 1 (6-ounce) can tomato paste; 2 teaspoons dried oregano; 1 teaspoon dried basil; 1/4 teaspoon dried rosemary, crushed; 1 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; Pinch of ground cinnamon; Cooking spray; 1/3 cup grated Parmesan cheese (1 1/2 ounces); 2 tablespoons all-purpose flour; 2 tablespoons seasoned bread crumbs (see page 196); 1 large egg; 8 ounces mozzarella cheese, shredded (2 cups)

December 9, 2011

Crystal’s sister, Cindy, has always been a fantastic cook, but recently she has found a special connection in the kitchen. During a year-and-a-half-long treatment for breast cancer, she found that cooking is amazing therapy. Not only has Cindy been a great sounding board for our recipes, she concocted this easy, nutritious, and delicious dish that is so tasty that we just had to share it with the rest of the world. Go Cindy! Go Cindy!

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