Eggplant Parmesan

The other day my mother in law went to a farmers market and picked us up some vegetables.
We decided to make the eggplant into one of our favorite dishes. My wife made some eggplant parmesan.

Eggplant Parmesan

1-2 eggplants
Olive oil
Flour
1-2 eggs, beaten
Shredded parmesan and mozzarella cheeses
Basil
Parsley
Salt and Pepper to taste

Marinara:
28oz can whole tomatoes
2 strips bacon
1 small onion
2-3 cloves garlic, minced or pressed
Basil, salt and pepper to taste


Cut eggplant into ½ inch slices and place in a bowl of salted water for one hour to eliminate bitterness. Prepare a simple red sauce by frying 2 strips of bacon. Remove bacon and discard or feed to your family canine. Saute onion and garlic in the bacon grease and add a 28oz can of whole tomatoes. Use a potato masher to crush the tomatoes well. Season with basil (about 1 tsp. or to your individual taste) and bring to a boil. Reduce heat and simmer, covered for 30 minutes. Add salt and pepper to taste. Remove the eggplant from the salt water and pat dry. Dredge in beaten egg, then flour. Fry in olive oil until golden brown on both sides. Grease a shallow baking dish and layer eggplant, marinara, sprinkle with parsley and basil and top with cheese. Repeat layering until you have used all ingredients. Place dish in a 400 degree oven uncovered for 30-35 minutes or until golden brown on top. Periodically spoon off excess liquid during the baking process.
Since you ask, the eggplant photo is processed in Scorsese-Style 2 strip technicolor.