2T. chopped garlic
3T. olive oil
1-28oz. can Red Pack whole peeled tomatoes in thick puree (blended in blender)
1/2c. chopped onion
1/8c. fresh chopped basil
1/2 tsp. salt
1/2 tsp. black pepper
1 large eggplant
1/2c. plus grated Pecorino Romano cheese
1 1/2c. Italian bread crumbs
3 eggs, beaten
16oz. grated mozzarella
1c. oil or as much as is needed to fry eggplant
salt and pepper, to taste
Make marinara sauce first: saute onions in olive oil in large pot for a few minutes. Add garlic and saute another minute. Add tomatoes, and water and bring sauce to a boil, then turn heat low. Add remaining ingredients, stir, cover and let simmer for 1 hour, stirring often.
Clean and slice eggplant very thin on round side. Mix grated Pecorino Romano cheese with bread crumbs. Working with one slice of eggplant at a time, dip eggplant into beaten eggs with salt and pepper to taste, coating well. (Add more eggs as needed.) Then dip into bread crumb mixture, coating evenly.
In a large skillet, saute eggplant slices, 3 or 4 slices at a time in hot oil until golden-brown on both sides. Add more oil as needed. Remove from pan and place on table lined with paper towels.
In baking dish, alternate layers of marinara sauce, eggplant slices, grated Pecorino Romano cheese and mozzarella cheese, ending with a layer of sauce before baking). Bake, covered with foil, at 350 º for approximately 1 hour or until eggplant is soft and the mozzarella cheese is melted. Let sit 10 minutes.