Eggplant Parmigiana

10
Servings

Ingredients

  • 2 medium eggplant, peeled and cut into 1/2-inch slices
  • 2 Teaspoon salt
  • 2 large onions, chopped
  • 2 Tablespoon minced fresh basil or 2 teaspoons dried basil
  • 2 bay leaves
  • 1 Tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1 Tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 3 Tablespoon olive oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (12 ounces) tomato paste
  • 1 Tablespoon honey
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 4 Gram arlic cloves, minced
  • 2 eggs, lightly beaten
  • 1/2 Teaspoon pepper
  • 1-1/2 cups dry bread crumbs
  • 1/4 Cup butter, divided
  • 8 Cup (32 ounces) shredded part-skim mozzarella cheese
  • 1 Cup grated Parmesan cheese