Eggplant Parmesan (lowfat version)

Makes one casserole dish

One of my all time favorites - this dish may rank higher than lasagna in my hopelessly Italian-food embedded mind, and it's always my first choice for a special birthday dinner made by my mother. This is her recipe, and I'm sharing it because nobody else has ever made an Eggplant Parmesan that could even be slightly compared, not even the finest Italian restaurant (and I know because I order it all the time, hoping for something as good as my mother's!).

Eggplant:

1. Peel and slice eggplant lengthwise.
2. Sprinkle with salt and let stand for awhile (this draws the bitterness out of the eggplant).
3. Drain and dip in egg mixed with parmesan cheese, salt, and about one tablespoon of water.
4. Coat with breadcrumbs (I like the Italian kind).
5. Drizzle some oil on bottom of a cookie sheet. Place eggplant slices on sheet in a single layer. Drizzle some more oil on top of the eggplant and broil until browned. Then turn and brown the other side. Repeat until all eggplant is browned.

Quick Marinara Sauce:

1/3 cup olive oil
1 small onion (chopped)
2 pods garlic (minced)
1 lg. can crushed tomatoes
1/3 can water
1 tsp. salt
1/2 tsp. sugar
Pinch basil
Pinch oregano
Bay leaf

1. Sauté onions and garlic in oil. When onions are transparent, add tomatoes and water.
2. Reduce heat, add salt and sugar.
3. Cook uncovered for 20 minutes or until desired thickness.

Assembly:

1. Put some of the sauce in a casserole dish.
2. Then layer with eggplant, sauce, parmesan cheese, and mozzarella cheese.
3. Repeat until all eggplant is used.
4. Bake at 350 until cheese is melted and top is a little crisp. (about 30-45 minutes).