A friend shared her homegrown eggplant. So, parmigiano is what was cooking in my kitchen this weekend.
Italian tomato sauce
2, 16 oz. can of tomato puree
1.5 cup of water
2 T extra virgin olive oil
1/2 medium yellow onion, minced
1 large bayleaf
Small bunch of fresh basil (reserve some to garnish final dish)
Large pinch of dried oregano
3 large garlic cloves, minced
1 t. Salt
Simmer on medium for 45-60 minutes.
Once done add 1/4 cup of Parmesean cheese to hot sauce. Add 1/4 cup of Ricotta cheese. Reserve both mozzarella & ricotta for assembling the eggplant.
Eggplant
1 sliced (med-thick) eggplant
Soak in salt water for 10 minutes, rinse off and pat dry.
Add 1 tab of Olive oil to a cast iron pan. Do in batches. Cook for 1-2 min, flipping as it browns.
Set aside eggplant
Shred mozzarella cheese
Assemble like you would lasagna layering sauce, eggplant, cheese.
Bake 30-45 minutes.
Let the entire dish sit for at least 30 minutes to soak up the sauce.
Serve and enjoy!
Dahlia Creates 
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