Firinde Sosli Patlican~Baked Eggplant w/ Marinara Sauce and Cheese

I was so ambitious today. I made this lovely dish and salad, some delicious meatballs and pasta. We have some students from Turkey here and they are working hard at studying. Last week at our dialogue meeting I was talking to Ayse. She is such a kind girl. She is working so hard and always busy. She was telling me her schedule and all the upcoming things she had to prepare for. I ask her when it was her night to cook and said sometime I would cook for her and the other girls. I had so much fun preparing, but I was so nervous if they would like it. Insallah, I did my best.

Recipe

Eggplants

1 large Eggplant (thinly sliced)
2 C breadcrumbs (more if needed)
1 tsp sweet red pepper
1 tsp oregano
1 tsp salt/pepper
1/2 tsp mint
3 Eggs

Sauce
3 large tomatoes (seeded,peeled,shredded)
3 cloves garlic
3 tbsp tomato paste
2 tsp sugar (to reduce acidity)
3 tsp extra-virgin olive oil
2 c water (more if too thick)
1 tsp mint
1 tsp sweet red pepper
1/2 tsp bay leaves
1 tsp oregano
salt and pepper to taste

1 C Halal Cheddar (Sam's Club)
2 C Halal Mozzarella (Sam's Club)


Wash and peel your eggplant. Slice in thin round slices. In a bowl place your eggs and slightly beat. Lay a paper towel down and place your breadcrumbs and seasonings. Dip eggplant slices in egg and coat with breadcrumb mixture. Place on a lined baking pan. Originally these were fried in oil, but to save on fat and cholesterol we are baking and the dish is just as delicious. Bake in oven till tops are somewhat brown, flip and brown other side. Remove from tray and prepare your sauce.

To save time you can use a store bought marinara, but I really recommend preparing your own. It is important to know what is in your food. Less preservatives are healthier for our bodies. Take all ingredients listed under "sauce" above and add to a deep pan. Blend with immersion blender until smooth. Simmer on low for 20 minutes.
Take two soup spoons full and cover bottom of your casserole dish. You can use a pie plate or half of a cake pan. If you use a 9/13 pan you will have to increase your ingredients to compensate. Now layer your eggplants lightly spread more sauce and a thin layer of your cheddar/mozzarella combo. Do this until you have three layers. Now cover with remaining sauce and cheese. lay a piece of foil or parchment over top so your cheese doesn't become hard and overcooked. Bake in oven on 375 until top is melted and somewhat browned.
Oh by the way, the girls called and said the meal was Super! How sweet. I will have to hug them all. Afiyet Olsun!