Ingredients
2 medium eggplant, peeled and cut into 1/2-inch slices2 teaspoons salt2 large onions, chopped2 tablespoons minced fresh basil or 2 teaspoons dried basil2 bay leaves1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 tablespoon minced fresh thyme or 1 teaspoon dried thyme3 tablespoons olive oil1 can (14-1/2 ounces) diced tomatoes, undrained1 can (12 ounces) tomato paste1 tablespoon honey1-1/2 teaspoons lemon-pepper seasoning4 garlic cloves, minced2 large eggs, lightly beaten1/2 teaspoon pepper1-1/2 cups dry bread crumbs1/4 cup butter, divided8 cups shredded part-skim mozzarella cheese1 cup grated Parmesan cheese
Preparation
Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender.
Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves.
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.
