Eggplant Parmesan by Caroline Egan courtesy of my grandmother

Ingredients:

2 eggplants

2 small containers of tomato paste

2 eggs

OLIVE OIL

salt

bread crumbs with Italian Seasoning (I used 1 box but you could use 2)

small quantity of red wine, if desired freshly minced garlic

basil

shredded mozzarella cheese

parmesan cheese

red pepper flakes if desired

1. Slice eggplants into 1/2 inch rounds

2. whip up the eggs and dip the eggplant rounds into the eggs, covering both sides. Then, dip the eggplant into dried bread crumbs with Italian Seasoning (to your liking) and cover all sides

3. Place eggplant piece on a sprayed/buttered/oiled cookie sheet. Continue with all slices and place side by side

4. Cook for 15 minutes @ 350 ( the 15 minute intervals are great because this is a great time to get the salad prepared and start on some bread dipped in olive with minced garlic and parmesan cheese

5. After browning both sides for 15 minutes each, take the eggplant out. Create a mix of 1 part tomato paste, 1 part water and (1/4 part red wine, is desired). Add fresh garlic, fresh basil and salt to taste. * note dice up the basil nice and tiny and add to your liking the amount of salt and garlic you desire*

6. Cover the eggplant with the sauce

7. Cover the eggplant with shredded mozzarella cheese (you can go crazy here, if desired!) and some shredded parmesan cheese

8. Place back in the oven for 30 minutes. Add more cheese or garlic if you'd like!

9. Let cool and serve

Notes: the amount of salt, basil and garlic does not have specific measurements so make sure to go by your liking and always taste as you go. This dish is perfect for a chilly fall afternoon and it will certainly leave you feeling warm and simply good inside!!!