Mary Vaccaro's Eggplant Parmesan
| Yield: | 6 To 8 servi |
| Categories: |
| 1 | tb | Vegetable oil |
| 1 | cn | (28-ounce) crushed tomatoes |
| 1 | cn | (14-1/4-ounce) peeled tomatoes |
| 1/2 | c | Chopped onion |
| 2 | Cloves garlic; pressed | |
| Salt and pepper to taste | ||
| 1 | ts | Dried oregano |
| 1 | tb | Dried parsley |
| 1/4 | ts | Dried rosemary |
| 1 | ts | Dried basil |
| 1/4 | ts | Dried marjoram |
| 1 | pn | Sugar |
| 1 | ts | Red pepper flakes |
| Vegetable oil spray | ||
| 1 | md | Globe eggplant |
| Olive oil | ||
| 1 | c | Shredded mozzarella |
| 2 | Eggs | |
| 2 | ts | Water |
| 1/2 | c | Seasoned bread crumbs |
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