© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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2 medium eggplants, cut in rounds
6 cloves garlic
1 small yellow onion, diced
2 teaspoons leaf oregano
1 teaspoon dried basil
2 cans tomato paste
1 cup "Bella" sun-dried tomatoes in oil
2 tablespoons brandy
12 ounces mozzarella cheese
4 ounces parmesan cheese
½ bunch fresh parsley (flat leaf Italian style)
Sauté eggplant in olive oil for 10 minutes. Cover and set aside. Prepare tomato sauce: Sauté onion, garlic, pepper, basil and oregano in olive oil for 5-7 minutes. Stir in brandy and cook 5 minutes longer. Thickly coat baking pan with olive oil. Then add ingredients in layers, starting with a layer of tomato sauce, then a layer of eggplant, a layer of Italian parsley, mozzerella and parmesan cheeses.
Repeat until pan is full, finishing layers with tomato sauce. Sprinkle parmesan on top.
Bake at 350°F for approximately 30 minutes or until bubbling in the middle.