Eggplant Parmesan

2 eggplant
Salt
1 cup finely diced yellow onion
3 garlic cloves, minced
2 tablespoons extra virgin olive oil
1 (28-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 (29-ounce) can tomato sauce
1 teaspoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract
1/4 teaspoon cinnamon
2 tablespoons dried organic Italian seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
5 eggs
1 cup unbleached all-purpose flour
2 cups plain dry bread crumbs
1 cup (4 ounces) freshly grated Parmesan cheese
2 teaspoons dried organic parsley
1 pound provolone cheese, sliced
1/2 cup (2 ounces) freshly grated Parmesan cheese

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. 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.

Note: Sweating with salt removes the bitterness and moisture from the eggplant.
Serves 6 to 8