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1
In a large pot over medium-high heat, add the canola oil.
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2
Add the onion and cook until softened, about 5 minutes.
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3
Add the garlic and red pepper flakes and cook for 1 minute.
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4
Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste.
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5
Bring to a simmer and let cook for 10 minutes.
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6
Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
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7
Preheat oven to 375 degrees F.
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8
Set up a breading station using 3 baking dishes.
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9
In the first dish, add the flour and season with salt and pepper, to taste.
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10
In the second dish whisk the eggs with 1/2 cup water.
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11
In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste.
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12
Slice the eggplant into 3/4-inch slices.
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13
Dredge them in flour, then in the egg wash and then in the bread crumbs.
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14
Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes.
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15
Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
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16
Turn the oven to broil.
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17
Put the eggplant, overlapping, into a baking dish in 2 rows.
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18
Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan.
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19
Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes.
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20
Garnish with parsley and serve.
