Italian Eggplant Parmigiano Recipe

Ingredients

• 2 lbs. (1000 g) eggplant (about 2 large)
• 4 oz. (115 g) mozzarella , shredded (optional)
• Tomato Sauce
• 1 tablespoon (15 ml) olive oil
• 1 (150 g) small to medium onion, diced
• 1-2 cloves garlic, minced
• 2-14.5 oz. (822 g) canned no salt added tomato sauce
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) dry red wine (optional) or increase water to one cup
• 1 teaspoon (5 ml) kosher salt
• 1 teaspoon (5 ml) dried oregano
• 1 fresh or dried bay leaf
• 2 tablespoons (30 ml) fresh Italian parsley, chopped
• Batter
• 1.5 cups (220 g) all purpose flour
• 2 large eggs
• 1 cup water
• Egg Mixture
• 3 tablespoons grated Parmesan or Romano cheese
• Vegetable oil for frying