from Molly Beverly
When the harvest is on and the eggplant are coming in by the bushel, I take an afternoon to freeze a big batch of this for my winter stock of instant dinners. For an even easier version, substitute ready-made Italian tomato sauce.
Wine Tomato Sauce
1 6-ounce can tomato paste
2 Tablespoons olive oil
1/2 cup dry red wine
2 Tablespoons chopped fresh oregano or basil OR 1 Tablespoon dried
3 cloves garlic finely minced
1/4 teaspoon fennel seed
Salt and pepper to taste
Water to thin
1 medium eggplant
1/2 cup grated Parmesan cheese
1/2 pound mozzarella cheese, thinly sliced
Slice eggplant 1/2 inch thick. Lightly brush both sides of eggplant slices with vegetable oil and place on a baking sheet. Bake at 350° for 15-20 minutes or until lightly browned.
For sauce: In a saucepan mix together tomato paste, olive oil, wine, herbs, garlic and fennel. Add enough water to make a medium bodied sauce. Simmer for 5 minutes. Taste, add salt and pepper, and more herbs if desired. Top each slice of eggplant with a slice of mozzarella, a couple tablespoonfuls of sauce and a sprinkling of Parmesan cheese. Return to oven and heat until bubbly, about 10 minutes.
FREEZING INSTRUCTIONS: Bake eggplant as above, then lay out slices on foil. Cover with mozzarella cheese, sauce, and Parmesan. Wrap airtight and freeze. To use place frozen Eggplant Parmesan in a 350° oven for 20 minutes or until bubbly.