Peel the eggplant and cut crosswise into 1/4 inch thick slices. Arrange in a single layer over a paper towel-lined baking sheet. Sprinkle with salt to sweat.
Sauté the onion and garlic in olive oil in a large saucepot until translucent. Stir in the tomatoes, tomato paste, tomato sauce, vanilla extract, cinnamon, Italian seasoning, bay leaf, 1/2 teaspoon salt and the pepper. Simmer, covered, for one hour, stirring occasionally. Remove the bay leaf.
Beat the eggs lightly in a shallow dish. Combine the flour, bread crumbs, 1 cup Parmesan cheese and the parsley in a shallow dish and mix well. Dry the eggplant slices with paper towels. Dip each slice into the eggs and then dredge in the bread crumb mixture to coat. Place on a baking sheet coated with nonstick cooking spray. Spray both sides of the eggplant slices with nonstick cooking spray. Broil on high for 2 to 3 minutes, turning when the bread crumbs turn golden brown.
Preheat the oven to 350 degrees F. Coat a medium casserole with nonstick cooking spray. Cover the bottom of the dish with a small amount of the tomato sauce. Layer the eggplant, provolone and remaining sauce until all the ingredients are used, ending with the sauce. Sprinkle 1/2 cup parmesan cheese over the top. Bake for 30 minutes or until the cheese begins to brown. Remove from the oven and let stand for 10 minutes.
Sweating with salt removes the bitterness and moisture from the eggplant.
Peel the eggplant and cut crosswise into 0.6 cm thick slices. Arrange in a single layer over a paper towel-lined baking sheet. Sprinkle with salt to sweat.
Sauté the onion and garlic in olive oil in a large saucepot until translucent. Stir in the tomatoes, tomato paste, tomato sauce, vanilla extract, cinnamon, Italian seasoning, bay leaf, 1/2 teaspoon salt and the pepper. Simmer, covered, for one hour, stirring occasionally. Remove the bay leaf.
Beat the eggs lightly in a shallow dish. Combine the flour, bread crumbs, 85 g Parmesan cheese and the parsley in a shallow dish and mix well. Dry the eggplant slices with paper towels. Dip each slice into the eggs and then dredge in the bread crumb mixture to coat. Place on a baking sheet coated with nonstick cooking spray. Spray both sides of the eggplant slices with nonstick cooking spray. Broil on high for 2 to 3 minutes, turning when the bread crumbs turn golden brown.
Preheat the oven to 180 degrees C. Coat a medium casserole with nonstick cooking spray. Cover the bottom of the dish with a small amount of the tomato sauce. Layer the eggplant, provolone and remaining sauce until all the ingredients are used, ending with the sauce. Sprinkle 43 g parmesan cheese over the top. Bake for 30 minutes or until the cheese begins to brown. Remove from the oven and let stand for 10 minutes.
Sweating with salt removes the bitterness and moisture from the eggplant.