Shelly's Recipe

NAWLINS EGGPLANT PARMIGIANA

Category: Eggplant

1 1/2 tbsp hot pepper sauce, divided
2 tbsp olive oil
1 large eggplant, about 1 1/4 lb
1 (26 oz) jar marinara sauce
12 oz. shredded mozzarella (3 cups)
1/2 cup Italian parsley, coarsely chopped (or blend of curly parsley and fresh basil)
1/2 cup grated Parmesan cheese

Combine 1 tablespoon of Tabasco with the olive oil in a small bowl. Cut eggplant into 15 slices after trimming the ends. Arrange in a single layer on a baking sheet. Brush with hot sauce and oil. Broil 3 inches from heat for 3 minutes. Turn over and brush with remaining oil mixture. Broil 2 or 3 minutes. Switch oven to 400.

Combine bottled spaghetti sauce and remaining 1/2 tablespoon Tabasco in medium bowl. In a separate bowl, mix together mozzarella, herbs and Parmesan. Arrange a single layer of broiled eggplant on bottom of a lightly greased 2-quart casserole or 9 inch square baking pan. Spread with 1/3 of sauce and cheese mixtures. Repeat layers. Bake uncovered for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serving tip: Have French bread on the side to cool the Tabasco heat of the dish.