EGGPLANT PARMESAN

2 medium eggplants, cut in rounds
olive oil
6 cloves garlic
1 small yellow onion, diced
2 teaspoons leaf oregano
1 teaspoon dried basil
2 cans (6 ounces each) concentrated Italian tomato paste
1 cup Bella Sun Dried Tomatoes in Oil
water, as needed
2 tablespoons brandy
12 ounces mozzarella cheese
4 ounces parmesan cheese
1/2 bunch fresh parsley, preferably the flat-leaf Italian style (or 1/2 cup dehydrated parsley)

Saute eggplant in olive oil for 10 minutes. Cover and set aside.

TO PREPARE THE TOMATO SAUCE:
Saute onion, garlic, pepper, basil and oregano in olive oil for 5-7 minutes. Stir in tomato paste and sun dried tomatoes. Simmer for 10-15 minutes, (adding water if necessary for right consistency). Stir in brandy and cook 5 minutes longer.

TO ASSEMBLE AND BAKE:
Thickly coat baking pan with olive oil. Then add ingredients in layers, starting with a layer of tomato sauce, then a layer of eggplant, a layer of Italian parsley, mozzarella and parmesan cheeses. Repeat until pan is full, finishing layers with tomato sauce. Sprinkle parmesan on top.

Bake at 350 degrees F for approximately 30 minutes or until bubbling in the middle.

From: Recipelink.com
Source: Recipe pamphlet: Bella Sun Dried Tomatoes