Eggplant ParmeCheddar

Today I had a desire for eggplant, but the only recipe that came to mind was eggplant Parmesan. As usual, I was lacking something. The Parmesan cheese and the ricotta cheese. So I decided to create my own thing. 

Ingredients:

Preheat oven to 350 degrees F

Sauce:

3 tbsp olive oil

1 cup chopped onions

2 garlic cloves

3 whole tomatoes (crushed) (hard to find canned crushed tomatoes)

2 cups tomato paste

1 cup water

1 tbsp sugar

2 tsp oregano

1 dried large bay leaf or 2 or 3 small

salt and pepper to taste

5 small eggplant sliced 1/2 in thick

1/4 in olive oil in pan

1 cup flour

2 eggs

1/2 cup yogurt

 

1 cup Italian bread crumbs (can't find it here, so I make my own)

Bread crumbs recipe: 

shred 2 slices of bread or toast 

add salt and pepper to taste

1/2 tsp oregano

1/2 tsp fresh thyme

1/2 tsp garlic 

Step 1

The Sauce

Heat oil over medium heat . Cook onion  until light brown. Add garlic cloves. Allow to simmer for 1 min. 

Stir in crushed tomatoes, tomato paste, water, sugar, oregano, bay leaves, salt & pepper. Bring to a boil. Reduce to low and simmer.

Prepare bread crumbs. I used mixed grain bread. Which is similar to 12 grain in the US. I did not toast the bread.

 Slice the eggplant  1 /2 in thick. Beat 1 egg. Place each slice (one at a time) in the egg, then the flour and then in the bread crumbs. Fry in 1/4 in olive oil. Drain on paper towels.

Fried eggplant










Slice or shred 1 kilo of cheddar cheese. Mix 1 egg with yogurt.











Prepare dish by adding sauce to the first layer. Next place the eggplant over the sauce. Next, spread the egg and yogurt mix, then add some cheese. Repeat and place in the oven.









2nd layer












Bake for 45 min. Let stand for 20 min before cutting.