Eggplant Parmesan

Prepare Tomato Sauce: In 4-quart saucepan, heat olive oil over medium heat until hot. Add onion and cook until tender, about 8 minutes, stirring occasionally. Add garlic and cook 1 minute longer, stirring frequently.

Stir in tomatoes with their puree, tomato paste, salt, and pepper, breaking up tomatoes with side of spoon; heat to boiling over high heat. Reduce heat to low and simmer, uncovered, 25 minutes or until sauce thickens slightly. Stir in basil. Makes about 6 cups. (Cover and refrigerate 2 cups sauce to make Pasta with Eggplant Sauce , or save for another use.)

While sauce is simmering, prepare Eggplant: Preheat oven to 450 degrees F. Grease 2 large cookie sheets. Cut ends from eggplants and discard. Cut eggplants lengthwise into 1/2-inch-thick slices. Arrange slices in single layer on cookie sheets. Brush top of eggplant slices with olive oil and sprinkle with salt.

Bake eggplant slices 25 to 30 minutes or until tender and golden, rotating sheets and turning slices over halfway through cooking. Remove eggplant from oven and turn oven control to 350 degrees F.

Prepare Bread-Crumb Topping: In nonstick 10-inch skillet, melt margarine or butter over medium heat. Add grated bread and garlic, and cook about 7 minutes or until lightly browned, stirring occasionally. Transfer to small bowl. Add mozzarella and Parmesan; toss until evenly mixed.

Prepare Cheese Filling: In medium bowl, mix ricotta, mozzarella, Parmesan, and pepper until blended.

Assemble casserole: Into 13" by 9" glass baking dish, evenly spoon 1 cup Tomato Sauce. Arrange half of Eggplant, overlapping slightly, in baking dish; top with 1 cup Tomato Sauce then dollops of Cheese Filling. Top cheese with 1 cup Tomato Sauce, remaining Eggplant, and remaining Tomato Sauce (about 1 cup). Sprinkle top with Bread-Crumb Topping.

Cover baking dish with foil and bake casserole 15 minutes. Uncover and bake 15 minutes longer or until hot and bubbly. Let Eggplant Parmesan stand 10 minutes for easier serving.