EGGPLANT PARMESAN, GLUTEN-FREE
INGREDIENTS
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2 large eggplants
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2 cups neutral-tasting oil, such as sunflower
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2 tablespoons olive oil
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1 large yellow onion, peeled and sliced thin
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3 large cloves garlic, peeled and sliced thin
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1 red pepper, top taken off, seeds removed, and sliced thin
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1 cup basil leaves, sliced thin
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1 quart thick tomato sauce (if your bottled sauce is too thin, let it simmer until it thickens)
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12 ounces fresh mozzarella
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2 cups grated Parmesan
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2 large tomatoes, sliced thin
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